Easy Way To Prepare Enoki Mushroom Noodle Soup.

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Who can resist instant noodles at the dinner table, ahh this is one form of failing everyone's diet because it tastes so delicious. But still enjoy this not too often, right? Yesterday's shopping resulted in an amazing exploration. I found vegan instant noodles with 100 percent vegan composition in the supermarket yesterday. Wow this is the first time I found instant vegan noodles in my area. Because 100 percent of the locals here are non-vegan, it is very rare to find vegan products here.

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I'm so happy to find vegan instant noodles here, and I've tried making them at home several times. Today I want to capture the moment I bought these noodles and will cook them with a combination of enoki mushrooms.

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Mushroom Soup Noodles

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Mushroom soup noodles are one of the most common boiled noodles that I used to make when I was living in a boarding house while working out of town. Or become my favorite food in the village, but usually I make it with rice straw mushrooms. Ahh it's something very tasty, but unfortunately the mushroom is very rare. And almost never in the sale, usually I look for it directly after the rice harvest season.

Instead of rice straw mushrooms I bought enoki, I think the texture is exactly the same as rice straw mushrooms. There aren't many vegetables in this noodle soup, just mustard greens that combine the special flavors in this bowl of noodle soup.

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Materials Needed

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1 pack of instant noodles
1 pack of enoki mushroom
Mustard greens to taste
1 tomato
7 pieces of cayenne pepper
1 clove shallot
1 clove of garlic
Instant noodle seasoning

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Cooking Procedure

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Step 1

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I started by chopping the celery, and spring onions, then the tomatoes.

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Step 2

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Next, finely chop the shallots and garlic then chop the cayenne pepper so that the spiciness is maximized.

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Step 3

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Cut the mustard greens according to taste here I cut about three cm and set aside first.

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Step 4

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Prepare the mushrooms, here I don't cut the mushrooms, just clean the roots, separate the strands and wash them thoroughly.

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Step 5

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Saute shallots and garlicin a little cooking oil. Add tomatoes and chili pieces and saute until everything is wilted. Dont forget add water to taste and spice instans noodle.

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Step 6

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When it boils, add the enoki mushrooms and cook until half cooked.

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Step 7

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Add mustard greens and also celery leaves and green onions.

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Step 8

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Then add instant noodles to the pan stir until evenly distributed and the noodles are soft and don't forget to correct the taste.

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Result

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Mushroom soup noodles are ready to be served in my favorite bowl. Ahhh it's so nice to spend time alone enjoying a bowl of noodle soup when the weather is cold like this.

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Noodle soup like this is indeed very suitable to be enjoyed while still hot, the texture of the noodles is still solid and the soup is still very tasty when we sip it. However, if you leave it for a while, the instant noodle soup will expand larger and the taste is not as good as when enjoyed while it was hot.

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Savory taste, with a spicy sauce that makes me unable to stop slurping the sauce. The mushrooms are not very visible in the noodles, maybe the dominant noodles are too much. And I think because this mushroom is finer so it is very difficult to be seen by the camera. But when I started devouring it ahh it turns out that the mushroom flavor is there, and the fragrance of this noodle aroma is like the rice mushroom soup noodles that I usually make. It was a success and the nostalgia of enjoying rice mushroom was slightly relieved even though it was not as perfect as I usually do.

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