Vegan mushroom miso soup with udon noodles Recipe

Put 35 g dried mushrooms, 6 roughly chopped spring onions,  4 cloves of garlic,  10 g fresh ginger,  35 g kombu and a liter water into a large pan and bring to the boil. Add a good pinch of salt, reduce to a very gentle simmer and cook for an hour

Trim 250 g mushrooms (like shiitake or himeji) and add the excess trim to your mushroom broth. Reserve the trimmed mushrooms for later

Once the broth has been cooking for an hour, strain through a fine sieve and dicard the solids. Strain again through a muslin to remove any grit – you should be left with a clear, intense mushroom broth

Pour a little of the broth into a bowl and mix in 1/2 tbsp miso, 1/2 tbsp soy sauce, 1/2 tbsp mirin and 1/2 tbsp rice vinegar, then pour the mixture back into the broth (this helps to avoid lumps of miso in your soup). Taste and season the broth until you're happy with it

Bring the broth back to a simmer, then add 200 g udon noodles and  2 halved baby pak choi. Simmer gently for two minutes

Meanwhile, cook the trimmed mushrooms. Place a frying pan over a high heat, add a dash of oil and then the mushrooms. Stir-fry for a couple of minutes, allowing the mushrooms to soften and take on a bit of colour, then add to the broth

Ladle the broth into bowls with some of the noodles, pak choi and mushrooms. Finish with a dash of sesame oil and a crumbled nori sheet

(The recipe from The Kitchen with Great British Chefs)

PS Ramen is slurped vigorously in Asia. The beauty of this broth relies on the latter – stuff some noodles into your mouth, then take a slurp of the broth and enjoy.

from simple food, looking good
Vegan mushroom miso soup with udon noodles Recipe