Noodle soup with mushrooms and greens - vegan
Noodle soup with mushrooms and greens - vegan

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, noodle soup with mushrooms and greens - vegan. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Noodle soup with mushrooms and greens - vegan is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Noodle soup with mushrooms and greens - vegan is something which I’ve loved my whole life.

This soup with mushrooms and Chinese cabbage is an easy recipe that you can prepare with noodles. Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. The key to a good soup is the broth.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have noodle soup with mushrooms and greens - vegan using 20 ingredients and 9 steps. Here is how you cook that.

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

Ingredients in this ginger garlic noodle soup with bok choy. Shallots and green onions (white AND green parts). Low-sodium chicken broth (or veggie broth/water to keep it vegan). Soy sauce (or Tamari to keep it gluten-free).

Steps to make Noodle soup with mushrooms and greens - vegan:
  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 ๐Ÿ˜‹

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