One Sweet Potato, Three Meals: Wasabi Noodle Soup with Oyster Mushrooms




For this final edition of my sweet potato series, I decided I’d make a quick stop to Asia and incorporate the last third of my potato into a delicious noodle soup. Since I hadn’t roasted it earlier, I figured I’d switch it up a bit and boil it instead. Now the thing is that boiled potatoes usually taste quite bland. So I made the best out of it and came up with this amazing noodle soup where it actually makes sense to have them boiled. Score!


I figured it would be different enough from the past two recipes I posted and so I started brainstorming on how to bring my noodle soup game to the next level. Enter the dried oyster mushrooms! I randomly found a pack at our local grocery store and figured it would be a good switch from my usual shiitakes. This proved to be a particularly good surprise! As I found out, oyster mushrooms have a really enjoyable meaty texture to them, with an earthy flavor that fits well with the root vegetable. They’re sure to be guest starring in many of my future noodle soup recipes!



When it came down to flavoring my broth, I went with wasabi to balance out the sweetness of the potato with a little spiciness. This is also a good way to strengthen the broth’s wonderful flavor. Finally, though cilantro isn’t a well beloved herb by many here, I love the touch of freshness it brings to the whole soup! It lightens the meal, which does otherwise include potatoes and noodles and happens to be quite a carb-load. Though a tasty one of course! Bon appétit!


Total time: 10 minutes


  • 1/2 sweet potato
  • a handful of dried oyster mushrooms
  • 2 oz. rice noodles
  • 2 cups of vegetable stock (or chicken)
  • 1 spring onion
  • 1 baby bok choy
  • soy sauce
  • a handful of cilantro
  • sea salt


  1. In two pots, bring salted water and vegetable broth to a boil. Dice the sweet potato and dump it in the water. Add the dried mushrooms and cook everything for about 5 minutes. Drain the veggies and set aside.
  2. Meanwhile, add a drop of wasabi to the vegetable broth and a good drizzle of soy sauce. Turn off the heat, add the instant noodles and let it all sit for about 5 minutes as well.
  3. Get a big bowl ready to assemble the soup, start with some torn baby bok choy, add the sweet potatoes and the mushrooms, and cover with the broth and noodles. Garnish with the chopped spring onion and cilantro. Enjoy!



Temps total: 10 minutes


  • 1/2 patate douce
  • une poignée de pleurotes séchés
  • une portion de nouilles de riz séchées
  • 2 tasses de bouillon de légumes (ou de volaille)
  • 1 oignon de vert
  • 1 bok choy (chou de Chine)
  • sauce soja
  • une poignée de coriandre fraiche
  • sel de mer


  1. Faites bouillir de l’eau salée et du bouillon de légumes dans deux casseroles. Découpez la patate douce en cubes, et faites la cuire dans l’eau avec les pleurotes séchés pendant 5 minutes. Egouttez le tout et mettez le de côté.
  2. En même temps, assaisonnez le bouillon d’une goutte de wasabi et d’un filet de sauce soja. Coupez le feu et ajoutez les nouilles séchées. Laissez reposer le temps que les légumes cuisent.
  3. Servez cette soupe dans un grand bol. Commencez par le bok choy, ajoutez ensuite la patate douce et les champignons, et recouvrez avec le bouillon et les nouilles. Garnissez le tout d’oignon vert et de coriandre fraiche émincés. Bon appétit!

3 thoughts on “One Sweet Potato, Three Meals: Wasabi Noodle Soup with Oyster Mushrooms

  1. I’ve never had wasabi: it’ll be a bit of a thrill to get some,Julie ! Because this soup looks really yummy, in my recently-adopted guise of a person who eats AND ENJOYS miso and tofu. 😀
    But not coriander. Ugh ! Aaarghh ! I have no problems with pretending I didn’t see your enthusiastic words about it. 🙂

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