Noodle Broth with Oyster Mushrooms
Photo Credit: Karoline Jönsson

Noodle Broth with Oyster Mushrooms

This broth takes only 10 to 15 minutes to prepare. You can try it with different mushrooms, too.

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Noodle Broth with Oyster Mushrooms

Noodle Broth with Oyster Mushrooms

This broth takes only 10 to 15 minutes to prepare. You can try it with different mushrooms, too.
Course: Dinner
Keyword: mushrooms, noodle soup
Servings: 2
Calories: 407kcal

Ingredients

  • 3 1/2 ounces oyster mushrooms
  • 1 brown onion or 2 shallots, sliced
  • Vegetable Oil
  • 1 tablespoon grated fresh ginger
  • 1/2 red chile, chopped
  • 2 tablespoons tamari
  • 3 1/2 ounces edamame
  • 1 handful snow peas
  • 5 1/2 ounces wheat or rice noodles or 11 oz fresh udon noodles
  • 1 spring onions (scallions), sliced
  • 1 large handful fresh coriander (cilantro)
  • Salt and Sichuan pepper

Instructions

  • Clean the mushrooms and tear into pieces. Fry the mushrooms and onion in a little oil until the mushrooms have started to color. Add the garlic, ginger and chile and fry for another minute. Add 2½ cups water, the tamari, edamame and mangetout and leave to simmer for 5 minutes. Add salt and Sichuan pepper to taste.
  • Meanwhile, boil the noodles in a separate pan. Drain in a colander and rinse them in cold water.
  • Divide the noodles between two serving bowls, ladle over the broth and top with spring onion and coriander.

Notes

Happy Vegan Comfort Food
Excerpted from Happy Vegan Comfort Food © 2019 by Karoline Jönsson. Published by Pavillon.

Nutrition

Calories: 407kcal | Carbohydrates: 71g | Protein: 16g | Fat: 10g | Sodium: 1050mg | Fiber: 12g | Sugar: 6g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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