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Vegan Mushroom Noodle Soup
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Vegan Mushroom Noodle Soup

Whether you're entertaining or relaxing, this recipe hits the spot.

Course: Soup
Cuisine: Vietnamese, Vegan, gluten-free

Ingredients

  • 2 rice noodle pho style, servings quantity unspecified
  • 2 tsp olive oil
  • 2 green onion greens chopped and whites cut in half and 1 inch long, stalks
  • 1 pint cremini mushrooms washed well, stems trimmed and quartered
  • 2 tbsp soy sauce tamari is GF, or tamari
  • 1/2 tsp dried red chili flakes
  • 4 cups vegetable broth ideally made with a good base of onion, carrot, mushroom, and bay leaves, homemade
  • 2 spinach trimmed, handfuls
  • 1 bean sprout handful
  • 2 tbsp granulated mushroom broth or salt to taste
  • Sriracha sauce to taste
  • hoisin sauce to taste

Instructions

    Cup of Yum
  1. In a large pot of boiling water, cook pho rice noodles until "al dente". The should be almost completely cooked, but still have a bit of a bite to them so that they are perfectly cooked once you add to the broth. Drain and rinse under cold water. Separate into servings otherwise it will all stick together as one clump. Add spinach, beans sprouts, and chopped green onion on top of the servings and set aside.
  2. In a large pot, cook mushrooms in olive oil, white parts of green onion, chili flakes, and soy sauce until mushrooms have browned. Pour in vegetable broth and bring to a boil. Taste and adjust salt/add granulated mushroom broth.
  3. Pour broth over noodles in their respective serving bowls. Add sriracha and hoisin sauce to taste and serve immediately.