Noodle soup with oyster mushrooms


Preparation info

  • Difficulty


  • Serves


Appears in

Taste of Korea

Taste of Korea

By Young Jin Song

Published 2011

  • About

Colloquially known as “marketplace noodles” this dish has long been enjoyed as a quick and simple lunch. The oyster mushrooms give the mild broth an appetizing richness, while the noodles have a hint of beef and a dash of chilli. Serve the soup with an accompaniment of radish kimchi and a bowl of steamed rice.


  • 80 g/3 oz Julienne beef
  • 30 ml/2 tbsp light soy sauce
  • 2 eggs, beaten
  • 50 ml/3 tbsp vegetable oil
  • 4 oyster mushrooms
  • 80 g/3 oz courgette (zucchini)
  • sesame oil, for drizzling
  • 100 g/4 oz plain noodles
  • 1 spring onion (scallion), finely chopped
  • 1 dried red chilli, thinly sliced
  • 2 garlic cloves, crushed
  • salt and ground white pepper
  • sesame seeds, to garnish


  1. Pour 500 ml/17 fl oz/ cups water into a pan and bring to the boil. Add the beef and cook until tender, about 20 minutes. Remove the meat and slice into thin strips. Strain the cooking liquid through a sieve into a jug (pitcher). Add the light soy sauce to the stock and set aside.
  2. Season the beaten eggs with a pinch of salt. Coat a frying pan with 10 ml/2 tsp vegetable oil and heat over medium heat. Add the beaten eggs and make a thin omelette, browning gently on each side. Remove from the pan and cut into thin strips.
  3. Cut the oyster mushrooms and courgette into thin julienne strips. Sprinkle both with a little salt. Pat the courgette dry with kitchen paper after 5 minutes.
  4. Coat a frying pan or wok with the remaining vegetable oil and heat over medium heat. Quickly stir-fry the mushrooms and drizzle with sesame oil before setting them aside. Next, lightly fry the courgette until it softens, then remove from the wok. Finally, stir-fry the beef until it has lightly browned, and set aside.
  5. Bring a pan of water to the boil and cook the plain noodles, then drain them and rinse in cold water. Quickly reheat the reserved beef stock.
  6. Place the noodles at the base of a soup dish and cover with the mushrooms, courgette and sliced beef. Top with the spring onion, chilli and garlic, then pour over the beef stock until roughly one-third of the ingredients are covered. Finally, sprinkle with sesame seeds before serving.

Per portion Energy 492kcal/2059kJ; Protein 23.1g; Carbohydrate 40.4g, of which sugars 3.3g; Fat 27.7g, of which saturates 4.9g; Cholesterol 213mg; Calcium 60mg; Fibre 2.3g; Sodium 1167mg.