Shanghai-Style Noodle Soup

As many of you are aware, I absolutely LOVE to travel.  This is one reason why I have chosen to eat so well.  There are just too many spectacular places on this earth to encounter in one lifetime.  I do not have the time to get sick.  I want to remain healthy and energetic for as long as I can so that I can experience all the wonders of this beautiful world.

Last Thursday I had the opportunity to accompany my husband to Shanghai for the weekend.  Yes, the weekend.  I know it’s a long flight (14 hours) and my time there not as long as I would like, but I gladly accepted the offer.  Seeing the world in short spurts will suffice for now.

During my short stay, I fell in love with Chinese Noodle Soup.  Actually, I became addicted to this meal and had it for breakfast and dinner on all 3 days.  When I returned home, I was to sure to stop by the grocery store for its ingredients.  I wanted to share this simple, warming, and aromatic dish with my children.  Their reaction – “Mom you should make this more often!!”.  I think I might just do that.



  • 2 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 4 cups gluten-free, organic vegetable broth
  • 300 g dried mixed mushrooms*, soaked in 2 cups of broth for 5 minutes
  • 454 g organic tofu, cubed and stir-fried in sesame oil until lightly browned
  • 198 g stir-fry rice noodles, soaked in boiling water for approximately 4 minutes then drained
  • 2 cups baby bok choy, chopped
  • 250 g fresh bean sprouts
  • gluten-free soya sauce (I used Bragg’s liquid soy seasoning), if desired

Heat sesame oil over medium heat.  Stirring constantly, cook garlic and ginger for about 2 minutes.  Add vegetable broth, mushrooms, tofu, and bok choy.  Heat to boiling, then let simmer for 5 minutes.

In a large soup bowl, add cooked rice noodles.  Ladle broth and vegetables into bowl over noodles.  Add a handful of bean sprouts to bowl and stir soup.

Add a dash or two of soya sauce if desired.

* China is the world’s largest edible mushroom producer.  A bowl of noodle soup in Shanghai contains such a vast array of mixed mushrooms (shitake, tree oyster, chanterelle, and black trumpets, just to name a few – some of which I had never had the pleasure of tasting until this visit.  Try not to settle for white button mushrooms.  I found a wonderful bag of locally grown assorted dried mushrooms in a nearby natural food store.  What a wonderful flavour it brought to this soup!

Mushrooms are high in fiber, high in protein and contain B vitamins. They are considered the “meat” of the vegetable world.  I think I may become a mycophagist! 😉



10 thoughts on “Shanghai-Style Noodle Soup

  1. Stephanie

    Sweet baby J! That looks absolutely delicious. Making me hungry right now! 😉 I’m adding the ingredients to my grocery list…. I know my guys will love this.


    1. uberdish Post author

      Thank you Stephanie! This soup would be perfect this time of the year because it’s so easy to make. A meal in one bowl – I love that! Let me know what your guys think!

  2. dapperdolly

    Living in the UK, in major cities especially, and without the benefit of foraging/basic woodland education in primary schools we definitely forget that there are a huge variety of edible mushrooms, mostly thinking of them as ‘poisonous’. Every time I watch an anime and they’re eating a a vegetable dish they show lots of different mushrooms and I think to myself ‘I’d love those!’ Especially as some of the ones they have commonly are ‘super foods’ and hard to get here.

    I’m getting the urge for a stir-fry now lol.

    1. uberdish Post author

      Thank you for your comment! I really do find mushrooms fascinating! They are so odd looking, yet so tasty and nutritious. I read, too, that some varieties are very high in calcium and iron. I really must make a point of using them more often in my cooking. I’ll become a fungivore!

      I believe the UK has truffles?

      1. dapperdolly

        A fungivore! Lol that would be interesting 😀

        I think we do have truffles that grow here, though not abundantly and I don’t know if they’re farmed here but they are quite expensive so not a common product in stores.

  3. Julie

    Love your blog! Thanks for stopping by mine. As you can see, I couldn’t stop reading all your older posts as I checked yours out:) I’m fascinated that you got to go to Shanghai for a couple days…and I would have loved that soup too. I will try out the recipe…I’m thinking I saw an assorted mix of interesting mushrooms at Whole Foods.

    1. uberdish Post author

      Thank you, Julie! I love your blog, too! Your title is great! I love when I can accompany my husband on these short excursions. I try to go somewhere with him at least once a year, sometimes it’s twice. I think you’ll love the soup. I honestly felt like I was addicted to it while I was there! Crazy & it’s so simple to make.


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