Mushroom Shrimp Noodle Soup with Egg

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 1x



  • 8 oz rice noodles
  • 2 Tbsp sesame oil
  • 12 oz mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 jalapeño, thinly sliced
  • 3 green onions, sliced
  • 6 cups chicken broth
  • 2 cups cooked shrimp, room temperature
  • 2 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp rice vinegar
  • 1 fried (or poached) egg per person (4 eggs)
  • 2 limes, cut into wedges
  • sriracha sauce for serving (optional)
  • chopped cilantro for serving (optional)


  1. In a shallow dish, cover the rice noodles with room temperature water. Set aside while you cook the soup.
  2. In a large soup pot, heat the sesame oil over medium heat. Add the mushrooms, and cook without stirring for 3 minutes. Stir once, then cook again for 3 minutes.
  3. Add the garlic and ginger, stir and cook for 30 seconds before adding the jalapeño and green onions.
  4. Cook for another minute before adding the chicken broth. Bring the broth to a boil, then add the shrimp. Drain the rice noodles, and add them to the soup.
  5. Add the soy sauce, fish sauce, and rice vinegar.
  6. At this point, you should cook your eggs.
  7. Once the shrimp are cooked through, and the noodles are soft, the soup is done!
  8. Serve with one egg in each bowl, garnished with lime, sriracha, and cilantro.