Noodle soup with mushrooms


When I first came in Netherlands for studies, I was impressed with the stores selling various types of cheese. There was a time that every week I was trying a new type of cheese. Well now I’m going through the chili pepper phase. Coming back from my last trip, I went upstairs to my neighbor to pick up my plants which he was watching for me (actually watering them with a ‘schedule’ – lovely Dutch people and their schedules!). There was a book lying in his table for all the different chili peppers that exist in Mexican cuisine. I borrowed it and that’s how I met yellow Habanero and after some internet searching the Scoville scale. Interesting!


the recipe



  • 250gr. fresh mushrooms of different kinds (cut in thick slices)
  • 80gr. green asparagus
  • 3 spring onions
  • 2 garlic cloves
  • 2tbsp. minced parsley
  • 4 thin slices of yellow Habanero pepper
  • 100gr. ramen noodles
  • 20gr. white or red wine
  • 40gr. olive oil
  • salt
  • warm water or vegetable broth



  • Warm up the olive oil in a pot in medium temperature and add the mushrooms, onions, garlic, chili pepper and parsley for 2′-3′.
  • Add the salt and the wine.
  • Continue with the warm water (or vegetable broth) and add as much as needed in order to cover the mushrooms. Cover the pot and cook in low temperature for 20′.
  • After that, add the noodles and boil them for as long as it is suggested in their pack (normally for about 4′-5′).
  • 3′ before you turn off the stove, add the asparagus. They need really just a few minutes until they are done.

Enjoy !



You can make this recipe even more ‘Japanese’ by adding a hard boiled egg cut in half in your soup. If you’re not an egg fan, you can enjoy the soup with some garlic bread!



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