Go Back
+ servings

Easy Sesame-Ginger Noodle Soup

30 minutes stand between you and a delicious, aromatic bowl of easy sesame-ginger noodle soup.
4.84 from 6 votes
Print Pin
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 643kcal


  • Soup pot
  • Large pot
  • Fine mesh sieve


  • 16 ounces noodles of your choice thin wonton noodles, fresh ramen, or rice noodles, cook time will vary
  • 2 teaspoons neutral cooking oil more if needed
  • 1 shallot peeled and minced
  • 2 '' piece of ginger peeled and minced
  • 4 cloves garlic peeled and minced
  • 1 Thai chili optional, trimmed and minced
  • 8 ounces shiitake mushrooms
  • 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
  • 2 scallions minced
  • Red pepper flakes or shichi-mi tōgarashi optional, for serving


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.


Calories: 643kcal | Carbohydrates: 109g | Protein: 32g | Fat: 11g | Sodium: 1881mg | Fiber: 11g | Sugar: 11g | Vitamin C: 42mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!