4 Servings
Prep Time
Cook Time
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Whipping up this super healthy and easy mushroom and silken tofu noodle soup takes almost no time at all!


  • 3 cups chicken stock (use packet or canned)
  • 100 g dry Shiitake mushrooms, soak in warm water for 20 mins, remove stalks and slice
  • 2 tbsps light soy sauce
  • 2-cm ginger, slice
  • 1 tsp sesame oil
  • 200 g fresh egg noodles
  • 100 g fresh oyster mushrooms
  • 1 carrot, cut into strips
  • 3 stalks spring onions, trim and slice
  • 250 g Fortune Silken Tofu, drain and cube
  • 1 red chilli, slice Shredded spring onions, extra

Bring chicken stock to boil in a saucepan with Shiitake mushrooms, soy sauce, ginger and sesame oil. Once boiling, reduce heat and cook gently for 4 to 5 mins.


Cook egg noodles following packet instructions. Set aside.


Add oyster mushrooms, carrot and spring onion to stock in saucepan. Simmer gently for another 2 mins.


Divide noodles among 4 serving bowls. Gently slide tofu cubes into noodles. Pour hot vegetable soup over. Serve topped with chilli and extra shredded spring onions.

Photo: Bauer/Rob Shaw

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