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Shiitake Mushroom Noodle Soup with Miso
From Statesboro Market2Go
<p>A cozy one-person vegan mushroom soup with lots of optional add-ins! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: thevegspace.co.uk (Entered by Ariana Giddens)
Serves: 1
Vegan!
Ingredients
1 tablespoon
Sunflower oil
1
Green onion (thinly sliced)
1/3 cups
Shiitake mushrooms (halved or thickly sliced)
1 teaspoon
ginger purée (or grated fresh ginger)
1 head
Pak choi
OR bok choy
1 tablespoon
Miso paste
1 teaspoon
vegetable stock powder
Udon or soba noodles
Juice from 1/2 of a lemon
OPTIONAL ADDITIONS INCLUDE:
Tofu cubes
Shredded cabbage
Thinly sliced carrot
Sliced peppers
Snow peas
Soy beans
Step by Step Instructions
- Heat the oil in a large saucepan and saute the onion and mushrooms for 2 to 3 minutes. Boil 2 1/2 cups of water in a separate pot
- Separate the green leaves from the white stalks of the pak choi. Slice the stalks into small pieces and add it and the giner to the saucepan. Cook for 1 minute.
- Add the water and stock powder to the saucepan, bring the mixture to a boil, add the noodles and cook for 5 to 6 minutes
- Finely slice the green tops of the pak choi, then, once the noodles are tender, add the leaves and the miso to the pan and let simmer for 1 or 2 minutes.
- Pour the soup into a bowl, squeeze the lemon juice into the soup directly before eating