Chinese-Style Mushroom Rice Noodle Soup
Comments: A clear, refreshing mushroom, cucumber and tiny rice noodle soup, seasoned with soy sauce and just a hint of garlic.
Even though it is not necessary to remove cucumber seeds, the soup is more appealing and less acrid when cucumber seeds are removed before slicing.
Servings: 4
  • 4 1/2 ounces [127.5 g] fresh mushrooms
  • 1/2 unpeeled cucumber
  • 2 green onions
  • 1 clove garlic
  • 2 tablespoons [30 mL] vegetable oil
  • 2 1/2 cups [625 mL] water
  • 1/4 cup [60 mL] tiny Chinese rice noodles
  • 3/4 teaspoon [2 mL] salt
  • 1 tablespoon [15 mL] soy sauce
  • Rinse then pat dry mushrooms using paper toweling.
  • To keep all of the flavor, slice mushrooms without peeling; set aside.
  • Half cucumber lengthwise, remove seeds using a small spoon, then slice cucumber halves into thin slices; set aside.
  • Finely chop green onions; cut garlic into fine strips.
  • Heat vegetable oil into a large casserole, or a wok.
  • Stirfry together chopped green onions and garlic strips for 30 seconds.
  • Add mushroom slices; stri-fry for 2 to 3 minutes more before pouring in water.
  • Break-up tiny Chinese rice noodles into shorter pieces before adding to the soup.
  • Add thin cucumber slices, salt and soy sauce.
  • Leave soup to simmer for 2 to 3 minutes.
  • Serve soup into four hot individual soup bowls, making sure to evenly spoon noodles and vegetables into bowls.