Creamy Umami Noodle Soup with Crispy Mushrooms

rainbowplantlife.com

mom of 5

subheading: Mushrooms:

16 to 20 oz (450 to 570g) mixed mushrooms, (e.g., oyster, shiitake, maitake, king trumpet or oyster, cremini)

2 tablespoons neutral-flavored oil

subheading: Kosher salt:

subheading: Noodles and Broth:

16 ounces (450g) fresh udon noodles (see Note 1 for sub)

1 tablespoon neutral-flavored oil

6 garlic cloves, chopped

1 ½ inch piece ginger, peeled and finely chopped

1 bunch scallions, sliced (thinly slice dark green tops for garnish)

2 to 4 Thai chili peppers, thinly sliced (see Note 2)

1 to 2 cups (240 to 480 mL) mushroom broth (see Note 3 for sub)

2 cups (480 mL) unsweetened soy milk (or oat milk)

¼ cup (32g) roasted white sesame seeds (see Note 4)

2 tablespoons 2 teaspoons tamari or soy sauce

2 tablespoons white miso

1 tablespoon rice vinegar

¼ teaspoon white pepper

subheading: Finishing:

Toasted sesame oil, for drizzling

Topping options: scallion greens, Chinese chili crisp, thinly sliced fresh chili peppers

Directions at rainbowplantlife.com

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