Easy noodle soup | vegan
We've been a bit obsessed with Asian food lately. I feel like I ate my normally yearly amount of shiitake mushrooms in about a week. But what can one do, when it tastes sooo good.
We had this soup for dinner. It's really fast to make, especially if you're using fresh shiitake mushrooms that don't need to be soaked in advance. Also, it's super easy - just cut some veggies and throw them in a pot, that's it! On top of that it's so delicious! Give it a try!
Servings: 2 Preparation: 10 / 30 min Cooking: 10 min
Ingredients:
6 dried (or fresh) shiitake mushrooms
1 Tbsp of vegetable oil for frying
1 clove garlic
1/4 tsp chilli flakes
1 medium carrot
1 stem of celery
4 cups vegetable broth
4 cups water
1 Tbsp Hoisin sauce
2 Tbsp soy sauce
1/2 tsp salt
dash of garlic powder
130 g noodles of your choice
Instructions:
If you're using dried shiitake mushrooms, place them in a bowl and pour boiling water on top to cover them. Let them soak for 30 min. If you're using fresh mushrooms, skip this step.
Cut or spiralize the carrot, cut the celery and crush or finely chop the garlic.
When the shiitake mushrooms are ready, cut them to smaller pieces.
Heat up 1 Tbsp of vegetable oil in a small pan and add the garlic and chilli flakes. Fry them on high heat for a minute. Remove from heat.
Pour the vegetable broth and water to a pot. Add the vegetables and mushrooms as well as the fried garlic and chilli flakes with the oil they were fried in. Bring everything to boil.
Add in the noodles, Hoisin sauce, soy sauce, and salt.
Boil for about 10 min depending on what noodles you're using but so that the vegetables get a bit softer. You can even boil the noodles separately or if you're using instant ones, you can place them directly in a bowl and pour the soup on top and let sit for a couple of minutes.
Divide it to two bowls, sprinkle some garlic powder and add a few celery leaves.
