Easy Sesame-Ginger Noodle Soup

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

4.91 from 10 votes

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Cook Time: 30

Total Time: 30

Servings:

Calories: 643kcal

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

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

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.

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.

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.

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