Easy Sesame-Ginger Noodle Soup

45 minutes stand between you and a delicious, aromatic bowl of easy sesame-ginger noodle soup.

4.91 from 11 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 643kcal

Equipment

Ingredients

12 ounces Chinese egg noodles (or use fresh ramen, soba, or rice noodles; see Note 1)
2 teaspoons neutral cooking oil (more if needed)
1 shallot (peeled and minced)
2-inch piece ginger (peeled and minced)
4 cloves garlic (peeled and minced)
1 Thai chili (optional, trimmed and minced)
8 ounces shiitake mushrooms (caps sliced and stems discarded or reserved for another use)
7 cups vegetable stock
3 teaspoons sesame oil (divided)
4 tablespoons light soy sauce
1 tablespoon mirin
8 ounces baby corn (cut in half)
8 ounces sugar snap peas (ends trimmed and string removed, cut in half)
1 cup tatsoi leaves (or baby spinach, roughly chopped)
2 scallions (minced)
Red pepper flakes or shichi-mi tōgarashi (optional, for serving)

Instructions

Prepare Broth:

Heat the neutral oil in a soup pot over medium heat until very hot. Add the shallot and cook for 3-4 minutes or until softened. Add the ginger, garlic, and minced Thai chili and cook for 1 minute or until fragrant. Add the shiitake mushrooms and cook for 5-7 minutes or until beginning to brown all over. Season lightly with salt and pepper.
Pour in the vegetable stock and scrape up any browned bits stuck to the bottom. Add 2 teaspoons sesame oil, soy sauce, and mirin and bring to a boil. Reduce heat and simmer for 15 minutes

Prepare Noodles:

Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse and drizzle with the remaining 1 teaspoon sesame oil.

Finish the Soup:

Add the tatsoi, baby corn, and sugar snap peas to the broth and cook for 5-6 minutes or until the corn is tender. Turn off the heat.

To Serve:

Divide the noodles between bowls and ladle the broth and vegetables on top. Garnish with minced scallions and a sprinkle of red pepper or shichi-mi tōgarashi, if desired.

Notes

Note 1: Cooking time and uncooked weight will vary depending on the product. For example, if using soba, you may need only 8 ounces dry for 4 servings, whereas you may use 20 ounces of fresh ramen for 4 servings.

Nutrition

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