Mushroom Noodle Soup

Serves 4 People

Ingredients

• 4 1/2 oz of flat or open cup mushrooms
• 1/2 cucumber
• 2 scallions
• 1 peeled garlic clove
• 2 tablespoons of vegetable oil
• 2 1/2 cups of water
• 1 oz of Chinese rice noodles
• 3/4 teaspoon of salt
• 1 tablespoon of soy sauce

Method

1. Wash the mushrooms and pat them dry on paper towels. Slice them thinly. Do not remove the mushroom peel, since this adds more flavor.
2. Cut the cucumber in half, lengthwise. Using a teaspoon and scoop out the seeds (take care not to damage the flesh). Then, slice the cucumber thinly.
3. Chop the scallions finely and cut the garlic into thin strips.
4. Heat the oil in a large pan or wok over a medium heat.
5. Add the scallions and garlic to the pan or wok and cook this for 30 seconds. Then, add the mushrooms and cook this for an additional 2 to 3 minutes.
6. Stir in the water. Break the noodles into short lengths and add them to the pan. Bring the soup to a boil over a medium heat, stirring occasionally.
7. Add the cucumber slices, salt, and soy sauce and let it simmer for about 2 to 3 minutes. Ladle the soup into warmed bowls, and serve it immediately. Enjoy!

Tip:

Scooping the seeds out from the cucumber gives it a prettier effect when it is sliced and also helps reduce any bitterness. However, if you prefer, you can leave the seeds in.