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Mixed-Mushroom Noodle Bowl


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  • 1 pound mixed fresh white and specialty mushrooms trimmed, sliced
  • 2 medium carrots peeled, sliced
  • 1/4 cup soy sauce
  • 1/2 teaspoon ground ginger
  • 3 ounces vermicelli - (1/4 of 12-oz pkg) broken in half
  • 1 cup frozen edamame kernels or green peas
  • 2 green onions cut thin 2" strips
  • 1 1/2 teaspoons toasted sesame oil


Servings 4


Step 1

In very large, heavy saucepan, heat 8 cups water, the mushrooms, carrots, 1/4 cup soy sauce, and the ginger. Bring to a boil; cook 5 minutes.

Add vermicelli, edamame, green onions. Cook just until noodles are tender, about 5 minutes. Stir in sesame oil; taste and add more soy sauce, if needed. Serve immediately.

This recipe yields 4 servings.

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