This shiitake mushroom rice noodle soup is a perfect blend of warmth and umami. The rich aroma of shiitake mushrooms infuses the broth, giving it a light, natural sweetness. The rice noodles soak up all the flavours, making them soft yet slightly chewy. Paired with the subtle sweetness of daikon, the mild spiciness of white pepper, and the comforting fragrance of sesame oil, this soup is not only soothing for the stomach but also for the heart. Simple yet full of depth, every sip brings a sense of happiness.
Ingredients (1 serving)
- Dried shiitake mushrooms – 1-2 pieces (about 50g)
- Rice noodles – 100 g
- Daikon (white radish), shredded – 5 g
- Sesame oil – 2 tablespoons
- White pepper powder – 1/3 teaspoon
- Mushroom powder – 1 teaspoon
- Salt – ½ teaspoon
- Water – 800 ml
- Soy sauce – 1 tablespoon
Direction
- Soak dried shiitake mushrooms in water until soft, then chop into small pieces.
- Put a pot of water to a boil, turn off the heat, and add the rice noodles. Let them sit for 1-2 minutes, gently loosen them, then drain and set aside.
- Rinse the shredded daikon and soak it in a bowl of water for 5 minutes.
- Pour the daikon soaking water into a pot and bring it to a boil over high heat. Add sesame oil, then shiitake mushrooms and daikon. Simmer for 8 minutes to release their flavours into the broth.
- Add white pepper, mushroom powder, and salt, then add the rice noodles. Once the water boils again, turn off the heat. Serve in a bowl. Drizzle with soy sauce. It is done. Enjoy.
