How to Cook Perfect Mushroom Vegan Noodle Soup

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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. Heat half the oil in a frying pan over a medium heat. You can have Mushroom Vegan Noodle Soup using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Mushroom Vegan Noodle Soup

1. It's 1 liter of stock of your choice.
2. Prepare 2 of bundle of somen or any noodle.
3. Prepare of MUSHROOMS OPTIONAL.
4. You need 1/2 cup of shimeji mushrooms.
5. You need 1 cup of oyster mushroom.
6. It's of garnish optional.
7. Prepare 1/2 cup of spring onions.
8. It's of seasoning.
9. You need 1 dash of pepper.

Transfer to a bowl using a slotted spoon and set aside. If you're feeling a bit under the weather, I highly recommend this easy vegan mushroom noodle soup. For the noodles, you can really use your favorite type of noodle - soba, udon, or ramen (not vegan). Chickpea Mushroom Zucchini Noodle Soup This Zucchini Noodle Soup has the comfort of Fall, yet the vegetation of late Summer.

Mushroom Vegan Noodle Soup instructions

1. Bring stock to a boil and mushroom and some noodle simmer for 2 minute then add seasoning.
2. stir gently only once or twice ( over string will cause soup to be cloudy ).
3. Off heat add scallion and serve.

It is made with simple Dr. Sebi Ingredients and paired with king oyster mushrooms for heartiness and chickpeas for protein! This vegan noodle soup recipe is a celebration of the earthy, deep flavour of mushrooms. Combined with soy, miso, mirin and rice vinegar, the intense broth is the perfect canvas for slippery udon noodles, lightly cooked pak choi and umami-rich seaweed. While the water and broth are heating up, heat a large pan over medium heat.