Mushroom and Noodle Soup
Ingredients
- 150g button mushrooms
- 150g shiitake mushroom
- 1ltr good flavoured vegetable stock
- 1lemongrass stalk, finely chopped
- 2cm ginger, peeled and chopped
- ½ lime, juice only
- kaffir lime leaf
- 1 tbsp shoyu or soy sauce
- 1 garlic clove, crushed
- 2 tbsp oil
- 150g vegan instant noodles
To serve
- 2 spring onions
- 1 tbsp sweet chilli sauce (or to taste)
Method
-
1
Cut the stalks off the shiitake mushrooms and reserve. Slice all mushrooms, keeping the shiitake and button mushrooms separate. Set aside.
-
2
Put the stock into a saucepan together with the shiitake mushroom stalks, lemongrass, ginger, lime juice, lime leaf and shoyu or soy sauce. Bring to the boil and simmer for 15 minutes. Strain, reserving the liquid and discarding the vegetables. Return the liquid to pan and reheat.
-
3
Add the sliced shiitake mushrooms to the pan and simmer for 10 minutes. Meanwhile sauté the garlic and button mushrooms in about 2 tbsp of oil, stirring all the time, until the mushrooms are softened. Add the mushrooms and garlic to the pan.
-
4
Cook the noodles according to packet instructions. Divide the noodles between four soup bowls and pour the hot soup over them, dividing the mushrooms between the bowls.
-
5
Garnish with shredded spring onions and serve with chilli sauce.
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Mushroom and Noodle Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 150g button mushrooms
- 150g shiitake mushroom
- 1ltr good flavoured vegetable stock
- 1lemongrass stalk, finely chopped
- 2cm ginger, peeled and chopped
- ½ lime, juice only
- kaffir lime leaf
- 1 tbsp shoyu or soy sauce
- 1 garlic clove, crushed
- 2 tbsp oil
- 150g vegan instant noodles
To serve
- 2 spring onions
- 1 tbsp sweet chilli sauce (or to taste)
-
1
Cut the stalks off the shiitake mushrooms and reserve. Slice all mushrooms, keeping the shiitake and button mushrooms separate. Set aside.
-
2
Put the stock into a saucepan together with the shiitake mushroom stalks, lemongrass, ginger, lime juice, lime leaf and shoyu or soy sauce. Bring to the boil and simmer for 15 minutes. Strain, reserving the liquid and discarding the vegetables. Return the liquid to pan and reheat.
-
3
Add the sliced shiitake mushrooms to the pan and simmer for 10 minutes. Meanwhile sauté the garlic and button mushrooms in about 2 tbsp of oil, stirring all the time, until the mushrooms are softened. Add the mushrooms and garlic to the pan.
-
4
Cook the noodles according to packet instructions. Divide the noodles between four soup bowls and pour the hot soup over them, dividing the mushrooms between the bowls.
-
5
Garnish with shredded spring onions and serve with chilli sauce.
Mushroom and Noodle Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
