The Mushroom Noodle Soup I Can't Stop Making

By Rainbow Plant Life · 30 min

Ingredients

Instructions

1. Set oven racks to the top third and bottom, and preheat to 425°F (220°C). Brush two rimmed sheet pans with oil.
2. Tear soft mushrooms into thin strips, or slice sturdy ones thinly; leave skinny mushrooms whole, trimming tough bottoms.
3. Divide the mushrooms between the two pans, drizzle with 2 tablespoons oil, toss, and season with about 3/4 teaspoon kosher salt. Spread them out in a single layer, not overlapping.
4. Roast for 15 minutes, then stir. Gather all mushrooms onto one pan, spread out, and roast 10 more minutes until browned and crispy.
5. While the mushrooms roast, boil the noodles according to the package, drain, drizzle with a little toasted sesame oil, and set aside.
6. Heat 1 tablespoon oil in a medium pan over medium heat. Add garlic, ginger, scallion whites and light greens, and chili peppers. Cook, stirring often, 3 to 4 minutes until lightly coloured and fragrant. Add a splash of water if there are browned bits, then transfer to a blender.
7. Add 1 cup mushroom or vegetable broth, soy milk, sesame seeds, 2 tablespoons soy sauce, miso, rice vinegar and white pepper to the blender. Blend until smooth and creamy. Taste and add the remaining 2 teaspoons soy sauce if needed; it should be quite salty.
8. Pour the broth into the saucepan and warm over medium-low heat, whisking often, for 4 to 6 minutes until hot and gently simmering. If too thick, add more broth; with soy milk, about 1/2 cup extra broth is typically added.
9. Divide noodles among four bowls, whisk the broth and pour over the noodles. Top with crispy mushrooms, scallion greens and a drizzle of sesame oil, and add chili crisp or sliced chilies if desired.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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