Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, noodle soup with mushrooms and greens - vegan. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Noodle soup with mushrooms and greens - vegan. This soup with mushrooms and Chinese cabbage is an easy recipe that you can prepare with noodles. It will take a few minutes.
Noodle soup with mushrooms and greens - vegan is one of the most favored of recent viral foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Noodle soup with mushrooms and greens - vegan is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook noodle soup with mushrooms and greens - vegan using 20 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Noodle soup with mushrooms and greens - vegan:
- Get 2 tbsp olive oil
- Make ready 2 big carrots, roughly chopped
- Make ready 1/3 head celeriac, roughly chopped
- Make ready 1 yellow onion, roughly chopped
- Make ready 4-8 cloves garlic, peeled and sliced in half
- Take 5-7 cm chunk of fresh ginger, sliced
- Make ready 1 star anise
- Make ready 2 bay leaves
- Get 1 leek, roughly chopped
- Get 1-2 red chillis, sliced or generous pinch chilli flakes
- Take 1 stick lemongrass, roughly chopped
- Prepare 1.5-2 l hot water
- Take 50 g enoki mushrooms
- Prepare 50 g shiitake mushrooms
- Make ready firm tofu - enough for two
- Take 1-2 tbsp mirin
- Take 1-2 heads tatsoi/ pak choi
- Take soba or udon noodles for two, cooked
- Take 1-2 red chillis, finely sliced - save some for garnish; or generous pinch chilli flakes
- Take 2 spring onions, finely chopped
Pour in the kimchi soup with some tofu, mushrooms, and kimchi. Garnish with chopped cilantro and green onions, and serve hot! For extra flavor, feel free to add a squeeze of lime! 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.
Steps to make Noodle soup with mushrooms and greens - vegan:
- 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.)
- Add the onion. Cook until everything starts to brown around the edges.
- Add the garlic, ginger, star anise, bay leaves and chilli. Cook for a few minutes.
- Add the leek and lemongrass.
- 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 :)
- Strain the broth so you keep the liquid. Put it back in a pan and simmer.
- Add the mushrooms, tofu and mirin. Simmer for 5 mins.
- Add the greens. Turn off the heat and let the greens wilt.
- Ladle onto noodles. Garnish with the chillis and spring onions. Enjoy 😋
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. It's adapted from Tomato, Beans, and Greens Soup and Weight Loss Vegetable Soup. It's healthy, accidentally vegan, and gluten-free. It has an Asian vegetable soup vibe from the soy sauce, rice wine vinegar, and shitake mushrooms.
So that is going to wrap it up for this special food noodle soup with mushrooms and greens - vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to noodle soup with mushrooms and greens - vegan cooking. Go on get cooking!