Easy Sesame-Ginger Noodle Soup

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

1. 1

   --- Prepare Broth: ---

2. 2

   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.

3. 3

   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

4. 4

   --- Prepare Noodles: ---

5. 5

   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.

6. 6

   --- Finish the Soup: ---

7. 7

   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.

8. 8

   --- To Serve: ---

9. 9

   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.