Dinner Recipes

Serve Up Umami-Filled Comfort With This Rice Noodle and Shiitake Soup

Cold-soaked mushrooms add a rich flavor to the broth of this light dish, a perfect first course or hot lunch.

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  • 1 tsp. Chinese five-spice
  • 1 tsp. sugar
  • 2 cubes chicken, beef, or veggie bouillon
  • 4 oz. rice noodles
  • 1 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. peanut butter
  • 1 cup dried shiitake mushrooms, chopped
  • Sriracha and limes to taste


At Home

  1. Pack Chinese five-spice, sugar, bouillon, and rice noodles in a zip-top bag.
  2. Combine soy sauce, rice vinegar, and peanut butter in a leak-proof container.
  3. Pack other ingredients separately. 

In Camp

  1. Place mushrooms in a pot with three cups of cold water and soak until they are soft, about 20 minutes.
  2. Add all other ingredients, bring to a boil, cover, and simmer until rice noodles are soft and the other ingredients have dissolved into the broth, about 10 minutes.
  3. Top with lime wedges and Sriracha to serve.

Weight: 3 ounces

Nutrition Information

  • Calories 264
  • Protein Content 7 g