Noodle Soup with Shiitake & Moroheiya

fresh shiitake mushroom/ fresh moroheiya leaves/ baby bok choy
moroheiya green noodles in mushroom broth with tamari and toasted sesame oil
garnished with
bean sprouts/ fresh cayenne pepper/ cilantro/ scallion/ togarashi

fresh moroheiya and moroheiya noodles

Moroheiya (Corchorus olitorius), also known as Egyptian Spinach, has been touted as a super vegetable; high in beta-carotene, iron, calcium, Vitamin C, antioxidants, and dietary fiber. I’ve even read that it was the secret to Cleopatra’s beauty! After having discovered it at a local tasting, this ramen-style noodle soup has been a favorite of ours for months, but I just recently discovered the fresh herb. In soup, moroheiya takes on an intriguing okra-esque texture, and has a light fresh pleasant herbal taste.

Ramen’s healthy sister: GreeNoodle

The noodle color comes naturally from the powdered moroheiya leaves. The wheat based noodles are steamed and air dried instead of being fried, the result is a wonderful chewy texture.

Soup Preparation

Bring 2 c. mushroom broth to a boil, season with low-sodium tamari and toasted sesame oil.

While mushroom broth is heating prepare the vegetables.

Remove stems and coarsely chop the moroheiya. Chop bok choy. Slice shiitake.

Prep cilantro, bean sprouts, scallion,  cayenne pepper.

The noodles are made in Thailand and marketed under the name GreeNoodle.

Each package contains the equivalent of 20 moroheiya leaves.

When the broth is hot, lower heat to medium and add sliced shiitake. When the shiitake are tender, add rough chopped bok choy and moroheiya. Then add a packet of the noodles, stir gently to loosen noodles and simmer for 3 minutes. Transfer to a bowl, then add garnish.


Top the soup with bean sprouts, cilantro, finely sliced cayenne pepper (to taste), sliced scallion, and a sprinkle of taberu togarashi. The togarashi seasoning blend is made with black & white sesame seed, red pepper, salt, white pepper, dried bonito, kelp, powdered plum and powdered red shiso.  This unique and colorful noodle soup with rich umami flavor, interesting textures, and high nutritional value is on the table in less than 10 minutes!

Please stop by tomorrow afternoon to view my
Classic Dish entry for Project Food Blog Challenge #2!

Taste With The Eyes has advanced to the second round. Thank you so much!

Challenge #2: Ready to tackle a classic dish from another culture? Pick an ethnic classic that is outside your comfort zone or are not as familiar with. You should include how you arrived at this decision in your post. Try to keep the dish as authentic as the real deal, and document your experience through a compelling post.

You can bet there will be some fabulous renditions of
Classic Dishes on the internet by tomorrow afternoon!

16 thoughts on “Noodle Soup with Shiitake & Moroheiya”

  1. I have never seen either the fresh moroheiya or the noodles, so thanks for presenting them to us. Of course, now I am curious to taste both. I also like the way the noodles come out of the package. I am looking forward to your post tomorrow: I am sure it will be a masterpiece to devour with our eyes.

  2. Moroheiya is new to me – but I am wondering about our Asian markets if the noodles and leaves can be found there. I am a broth-o-holic and need to try all broths – so this will be a fun escapade for me. Congrats on advancing! Is there a cuisine out of your comfort zone?

    1. Hi Joan – you are so cute! Up my oven mitt!!
      This is a fabulous soup, but it takes less than 10 minutes to put it together, I couldn’t enter that in the challenge! It’s only chopping and boiling water!
      Thanks for your support, as always.

  3. I just know that this taste as amazing at it looks. You have a great way of working with ingredients that really compliment the taste buds that start visually, the aromatically and then results in the oral party. My own blog is all about my journey with food, recipes, photos and videos while I try to show folks how to have a good time and have a party in your mouth with every bite. Check out my latest workshop video and let me know what you think.


  4. Thank you for this recipe! We just received a big bunch of moroheiya from our neighbor and had no idea what to do with it. We’ll be making a modified version of this soup tonight! 🙂 Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.