Food Swings – Spicy Mushroom Noodle Soup
By Jacob Mathias
Hello, fellow eaters. It’s now officially winter and cold is upon us. While it’s cold and wet outside, let’s take some steam and spice inside for a belly-warming, quick, and easy as pie soup that’s sure to please the taste buds and the wallet as we all recover from our holiday debts.
You will need:
1 lb. sliced baby portabella or mixed mushrooms
4 tbsp. sesame oil
Salt and Pepper
2 qts. chicken stock
2 packages ramen noodles (throw away the seasoning packet)
2 tbsp. soy sauce
1 ½ tbsp. chili sauce
¼ cup chopped green onions
Season the mushrooms with salt and pepper and saute in the olive oil. When the mushrooms are lightly browned, add stock, soy sauce, and chili sauce. Bring to a high simmer. Add in ramen noodles and cook until tender. Ladle into bowls and sprinkle with the green onions. Serve piping hot.
And remember, Live to Eat.