Very good to all! I know that I promised you this recipe a few days ago and I was late, so today I took a little while to upload it and not make you wait any longer.

As I told you on Instagram, this is the soup that we are eating these recent weeks (that’s when we don’t have dinner homemade hummus with carrot crudités). We love it because in addition to being a hot and light dish that feels great on cold nights, it is very cheap, easy and quick to make, because it is made by itself.


1 onion
2 mushrooms
1 bowl of vegetable broth (or 1 bowl of water + 1/2 bouillon cube)< br> 50 grams of rice noodles
1 splash of low-salt soy sauce
Olive Oil

Step by step

  1. Finely chop the onion and slice the mushrooms.
  2. Grease a medium-sized pot with a little of olive oil and turn on medium heat.
  3. Add the onion and stir. Cook over medium heat until lightly browned.
  4. Then add the mushrooms and brown.
  5. When golden brown , add a long stream of soy sauce that lightly covers the vegetables.
  6. Keep over medium heat for 1 or 2 minutes, without letting all the soy sauce consume.
  7. Next, we add a bowl of broth (in this case I added a bowl of water and then the 1/2 cube of broth).
  8. Add a pinch of basil and stir everything.
  9. < li>Bring to a boil and let cook for 5 minutes and add the noodles.

  10. Cook the noodles for about 5 minutes, although this may vary depending on the type of noodle, so it is best to follow the instructions of the package.
  11. And voila! We serve hot.
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