Vegan Mushroom & Noodle Soup.
A good soup is always like a warm hug in a bowl. I usually like my soups with lots of added interest. Something to mix, bite and have fun with. This one is my favourite!
How to make this – serves 2
1 cup homemade broth
150 gms or 2 portions rice noodles or any noodles of choice
1 tsp ginger and garlic – chopped
1 green chilli – chopped
2 tbsp white onions – chopped
1/2 inch cinnamon stick
1 small star anise – skip if used star anise while making the broth
Salt to taste
1/4 tsp soy sauce
1/3 tsp sriracha
1/2 cup mushrooms of choice
4-5 cloves garlic – crushed
2 tbsp extra virgin olive oil
Garnish – bean/mung sprouts, basil leaves, roasted peanuts, spring onion greens.
Soak/cook noodles as per packet instructions. I used rice noodles so soaked it.
Sauté mushrooms and crushed garlic in olive oil on high heat until they caramelise from both sides. Add a little salt.
Warm a little more olive oil in a soup pot and sauté cinnamon and star anise if using. Sauté chopped green chillies, garlic and ginger. Now add onions and sauté for a min. Mix in the broth. Reduce the flame to lowest and let it simmer for 20 mins. Now mix in dash of soy sauce and sriracha. Taste and adjust salt if needed. Remove the
Assemble the bowl – pour in the broth, add the noodles, and the garnishes.
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