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Mushroom Noodle Soup
Occasionally, I love a nice light and hearty soup starter when I'm going all-out on making something Asian for dinner. This soup uses some beautiful locally cultivated oyster and trumpet mushrooms. This soup comes together fast with some mung bean starch noodles, a rich broth, and a few extras. Keep in mind, that no rule requires you to use MSG. When you consume mushrooms, you are consuming MSG. You have been consuming foods that have MSG already and may not realize just how many foods have this: tomatoes, parmesan cheese, instant noodles, bottled sauces, packaged savory and sweet snacks, walnuts, soy sauce, tamari, potatoes, eggs, carrots, onions, cabbage, shrimp, anchovies, frozen foods, convenience ready-to-eat foods to name a few. Even if you don't add MSG, you are still getting MSG through the foods you eat, including this soup. No video is available as soup-making is cut and dry. This will feed about 4-6 people. Unless of course you are my husband and can eat half of this in one sitting. You then realize you should have doubled the recipe so you can enjoy leftovers while the husband gorged himself silly on soup.
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