Usuba
Mushroom and Rice Noodle Soup
Aromatic soup with three types of mushrooms and transparent rice noodles. Funчоза absorbs the flavor of the broth, mushrooms, and spices, making the dish rich and hearty. Serve immediately after cooking — reheating will soften the noodles and spoil the taste.
- Total
- 40 min
- Standard serving
- 216.5 g
Ingredients
Total 10- Dried wood ear mushroomsсушеный
1.67 pcs - Dried shiitake mushrooms
5.01 g≈ 1.5 pcs - Canned straw mushroomsконсервированный
1.67 pcs - Funchoza
13.33 g - Tomatoes
20.4 g≈ 1.5 slice - Ginger paste
0.33 tsp - Garlic Paste
1.815 g≈ 1/3 tsp - Chinese thirteen spice blend
0.17 tsp - Light soy sauce
4.95 ml≈ 1 tsp - Vegetable Broth
170 ml≈ 2/3 cup
Instructions
- 1
Step 1
Soak the rice noodles in cold water for 10 minutes. At the same time, soak the dried shiitake and wood ear mushrooms in boiling water.
- 2
Step 2
After 20 minutes, when the mushrooms have softened, cut off the shiitake stems and cut the caps in half. Slice the muer mushrooms into 3–4 pieces. Cut the canned tzao-gu mushrooms in half.
- 3
Step 3
In a deep pot, heat 2 tablespoons of vegetable oil. Sauté the ginger and garlic paste for 2 minutes.
Add the prepared mushrooms and tomato sliced into wedges. Fry over high heat, stirring quickly, for 5 minutes.
- 4
Step 4
Add vegetable broth, Chinese "13 spices" seasoning, and light soy sauce. Reduce the heat.
- 5
Step 5
Simmer the soup over low heat under a lid for 15 minutes.
- 6
Step 6
Pour the soup into deep bowls and serve hot. Garnish with herbs, lemon slices, or halved quail eggs. Funchoza is hearty, so bread is not required.
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