Japanese Noodles with Bean Sprouts, Spring Onions, and Mushrooms in a Light Sesame Chicken Broth (Vegetarian Recipe)

Ingredient List
1 bundle of Japanese Noodles
3 Scallions (aka Spring Onion)
4-5 Portobello Mushrooms
Handful of Bean Sprouts
Chicken Broth
1-2 teaspoons of Sesame Oil
Soy Sauce
For Garnish – Roasted Sesame Seeds and Goma Shio

Japanese Noodles with Bean Sprouts, Spring Onion, and Mushrooms in a Light Sesame Chicken 2A sense of relief comes over me when I think about comforting, hot, steaming noodles with a light and gentle taste of sesame oil and chicken broth smothered with a subtle and satisfying mix of scallions, mushrooms, and bean sprouts.  If you ever have a night that leaves you exhausted and calls for some kind of relief the next morning this dish maybe just right for you:

Take a small pot and fill it up half way with CHICKEN BROTH and bring to a high heat

  • If the broth boils, that’s fine, but it’s not necessary
  • Add SESAME OIL and a drizzle of SOY SAUCE to your taste

While the broth heats, thinly slice SCALLIONS and MUSHROOMS

  • Add them into the broth so the flavors can start mixing together
  • Then add a handful of BEAN SPROUTS and let them soften for about a minute or two

Mix all the ingredients together making sure everything is coated and simmered in the broth

  • Then add a bundle of JAPANESE NOODLES and let them cook for about 2-3 minutes or soften to your preference
  • Gently pour everything into a large bowl and garnish with ROASTED SESAME SEEDS and some GOMA SHIO

A nice side dish to add to this is cold and crisp Kimchi.  If you want something a little more indulgent add a handful of grated mozzarella and let it melt into the steaming bowl of noodles.  The melted mozzarella reminds of the cheesy satisfaction you get from eating onion soup.

That’s it.  Enjoy!

Japanese Noodles with Bean Sprouts, Spring Onion, and Mushrooms in a Light Sesame Chicken Brot

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