Asian honey mushroom soup

A quick-to-prepare family dinner soup turns out to be both hearty and light at the same time. Mushrooms combine with baked garlic to give this Asian soup a rich woody flavor. If you replace chicken broth with vegetable broth, then this soup will help diversify the menu of those who are losing weight and fasting.

Ingredients

• frozen mushrooms 300 g
• chicken broth 700 ml
• garlic head 1 pc.
• green onions 50 g
• olive oil 3 tablespoons
• noodles 75 g
• dry white wine 50 ml
• soy sauce 1 tbsp
• freshly ground black pepper to taste g
• salt to taste g

Directions

1. Peel one head of garlic and disassemble it into cloves. You do not need to peel the slices. Place the wedges in a baking dish and drizzle with one spoonful of olive oil. Bake in the middle of a preheated oven for about 15 minutes until tender.
2. Without defrosting, place the mushrooms in a saucepan with boiling water and boil for 10-15 minutes. Strain. Cut green onions in half. Set aside the upper part, and cut the lower into rings.
3. Add the remaining oil to the pan and fry the green onions and mushrooms in it for 5 minutes.
4. Peel the baked garlic cloves and mash the pulp in mashed potatoes.
5. Heat chicken broth in a saucepan, bring to a boil, add fried mushrooms with onions, garlic puree, dry white wine, soy sauce, freshly ground black pepper. Taste and add salt to taste. Let it boil and cook for 2 minutes. Add egg noodles (or udon noodles). Cook according to the instructions on the egg noodles package. I cooked for 3 minutes.
6. Pour the remaining chopped green onions into the soup, mix, let it brew for about 5 minutes.
7. You can serve. Asian-style honey mushroom soup is ready.