Mushroom Long Rice Soup

If you're needing a quick and simple soup recipe, this one is for you!

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Ingredients

• ½ a White Onion, sliced

• 1 lb. Baby Bak Choy

• 1 lb. Chanterelle Mushrooms, sliced

• 2 inch nub of Ginger, sliced

• 2-3 cloves of Garlic, minced

• 8 oz. Bean Thread Noodles

• 4 cups of Vegetable Broth

• 2 cups of Vegetable Bouillon

• 2 cups of Boiled Water

• Salt and Pepper to taste

Instructions

1. Soak the bean thread noodles in water for at least 30 minutes to allow it to soften. Soaking the noodles prior will also prevent the noodles from soaking up the soup after it’s been cooked.

2. When the noodles are done soaking, drain and remove all excess water.

3. In a medium sized mixing bowl, stir together 2 cups of boiled water with vegetable bouillon, and then add in vegetable broth. NOTE: I added vegetable bouillon to add extra flavoring.

4. Next, chop all the vegetables - garlic, ginger, bak choy, and mushrooms.

5. In a large pot on medium heat, saute the ginger, garlic, and onions for about 2-3 minutes.

6. Add in the mushrooms and cook for about 5-7 minutes, add salt and pepper to taste.

7. Once the mushrooms have cooked down, pour in the vegetable broth mixture. Bring to a boil.

8. When the soup has started boiling, add in the baby bak choy and bean noodles. NOTE: Try not to stir the noodles, just submerge them into the soup.

9. Cover and simmer for about 3-5 minutes, or until the noodles are cooked.

10. Once the noodles are cooked, you can remove them from the soup if you will not be serving immediately - the noodles will soak up the liquid. (If not, skip this step).

11. After the noodles are cooked, turn off the heat and serve immediately. Enjoy!