Recipe: Delicious Noodle soup with mushrooms and greens - vegan

Noodle soup with mushrooms and greens - vegan. Great recipe for Noodle soup with mushrooms and greens - vegan. This smells good, tastes good and makes you feel good 💚 Instead of adding the mushrooms, tofu and greens to the stock to cook, you can quickly sauté them in a separate pan with the mirin, chillis and a splash of tamari. Noodle soup with mushrooms and greens - vegan.

Drain and rinse carefully with cold water. Add a tiny bit of oil, mix and set the noodles aside. This soba noodle soup features fresh spring veggies, crispy tofu, bamboo shoots, and mushrooms in a smoky, savory broth with toothy buckwheat noodles. You could have Noodle soup with mushrooms and greens - vegan using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of Noodle soup with mushrooms and greens - vegan

1. You need 2 tbsp of olive oil.
2. It's 2 of big carrots, roughly chopped.
3. You need 1/3 head of celeriac, roughly chopped.
4. Prepare 1 of yellow onion, roughly chopped.
5. It's 4-8 cloves of garlic, peeled and sliced in half.
6. You need 5-7 cm of chunk of fresh ginger, sliced.
7. Prepare 1 of star anise.
8. You need 2 of bay leaves.
9. You need 1 of leek, roughly chopped.
10. Prepare 1-2 of red chillis, sliced or generous pinch chilli flakes.
11. It's 1 stick of lemongrass, roughly chopped.
12. Prepare 1.5-2 l of hot water.
13. Prepare 50 g of enoki mushrooms.
14. You need 50 g of shiitake mushrooms.
15. You need of firm tofu - enough for two.
16. You need 1-2 tbsp of mirin.
17. You need 1-2 heads of tatsoi/ pak choi.
18. It's of soba or udon noodles for two, cooked.
19. It's 1-2 of red chillis, finely sliced - save some for garnish; or generous pinch chilli flakes.
20. Prepare 2 of spring onions, finely chopped.

It's both refreshing and hearty - a slurpable and soothing one-bowl meal. Then for the add-ins, I went with mushrooms, tofu for protein, and pak choy. This soup is versatile so feel free to use any greens you have on hand. I'm thinking vegan chick'n would also make a delicious addition.

Noodle soup with mushrooms and greens - vegan instructions

1. Heat the oil in a pan on medium heat. Add the carrots and celeriac. Cook for about 5 mins. (Keep stirring regularly as you make the broth.).
2. Add the onion. Cook until everything starts to brown around the edges..
3. Add the garlic, ginger, star anise, bay leaves and chilli. Cook for a few minutes..
4. Add the leek and lemongrass..
5. Add the water. Bring to the boil. Then cover, turn down the heat to simmer for 30-45mins. It depends on how much time you have :).
6. Strain the broth so you keep the liquid. Put it back in a pan and simmer..
7. Add the mushrooms, tofu and mirin. Simmer for 5 mins..
8. Add the greens. Turn off the heat and let the greens wilt..
9. Ladle onto noodles. Garnish with the chillis and spring onions. Enjoy 😋.

Then to make the soup, enrich the depth of flavour from the homemade broth with add a splash soy sauce, a dash of salt or granulated mushroom broth, and a sprinkle of red chili flakes. Then serve with my favourite things for soup: chewy noodles, wilted spinach, mung bean sprouts and green onion. The key to a good soup is the broth. Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and. When the noodles are cooked, add the broth and noodles to a bowl with the mushrooms, kale, and broccoli.