Taiwan Mushroom Noodle Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant broth infused with wood ear mushrooms and fresh cilantro, served with silky rice noodles for a light yet satisfying bowl. This Taiwanese-inspired soup recipe, ready in about 40 minutes, pairs rice noodles, wood ear mushrooms, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Taiwanese cuisine 380 cal/serving

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Ingredients

8 oz rice noodles
1/2 cup wood ear mushrooms
4 oz shiitake mushrooms
4 cups chicken broth
1 tbsp soy sauce
1/4 cup cilantro
3 tbsp green onions

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Instructions

Step 1: Soak wood ear mushrooms in warm water for 20 minutes until soft, then thinly slice. Slice shiitake mushrooms into 1/4-inch pieces.
Step 2: Bring 4 cups chicken broth to a boil in a pot. Add sliced shiitake mushrooms, soaked wood ear mushrooms, and 1 tbsp soy sauce. Simmer uncovered for 15 minutes until mushrooms are tender.
Step 3: Cook 8 oz rice noodles in boiling salted water for 3 minutes until al dente, then drain. Divide noodles into bowls, pour hot broth over, and top with 1/4 cup fresh cilantro and 3 tbsp sliced green onions.