Vegan mushroom miso soup with udon noodles

Name: Vegan mushroom miso soup with udon noodles
Total time: 1 h 15 min
Ingredients: 50g of dried mushrooms; 1 bunch of spring onions, roughly chopped; 1/2 garlic bulb; 20g of fresh ginger, sliced; 1 sheet of kombu; 2l water; sea salt; 1 tbsp of soy sauce; 1 tbsp of brown miso paste; 1 tbsp of mirin; 1 tbsp of rice vinegar; 500g of brown beech mushroom, or shimeji mushrooms; 2 bunches of baby pak choi, washed; 400g of udon noodle, fresh; 1 tbsp of toasted sesame oil; 2 nori sheets, split into quarters

by GBC Kitchen

Item 1 of 1

Main
easy
4
1 hour 15 minutes

★ ★ ★ ★ ★

5.00

This vegan noodle soup recipe is a celebration of the earthy, deep flavour of mushrooms. Combined with soy, miso, mirin and rice vinegar, the intense broth is the perfect canvas for slippery udon noodles, lightly cooked pak choi and umami-rich seaweed.

First published in 2019

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The joy of a good mushroom broth is two-fold as summer departs – not only does it warm the belly as you slurp it down, the bowl also warms the hands as you eat.

That does depend of course that the bowl is in your hands in the first place. Our treatment of soup is one of the best examples of the difference between European and Asian food cultures – whilst we eat ours delicately and quietly with a spoon, 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.

Ingredients

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Imperial

Mushroom broth

50g of dried mushrooms
1 bunch of spring onions, roughly chopped
1/2 garlic bulb
20g of fresh ginger, sliced
1 sheet of kombu
2l water
sea salt
1 tbsp of soy sauce
1 tbsp of brown miso paste
1 tbsp of mirin
1 tbsp of rice vinegar

Garnish

500g of brown beech mushroom, or shimeji mushrooms
2 bunches of baby pak choi, washed
400g of udon noodle, fresh
1 tbsp of toasted sesame oil
2 nori sheets, split into quarters

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Method

Put the dried mushrooms, spring onions, garlic, fresh ginger, kombu and 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 the mushrooms 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 the miso, soy sauce, mirin and 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 the udon noodles and 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 couple of nori sheets

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

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