Mushroom Noodle Soup
This Mushroom Noodle Soup from is quick, easy, full of flavour, and very filling.
30g shiitake mushrooms
250g white or brown mushrooms, sliced
4 garlic cloves, minced
1 inch piece ginger, minced
1l vegetable broth
2-4 tbsp soy sauce (or to taste)
200g suitable-for-vegans noodles of choice (we used black bean noodles)
Bunch spring onions (green onions), sliced
Block smoked tofu, cubed (exact measurements don’t matter here)
Jar or can beansprouts, drained
Hot sauce to taste (optional)
1. Cover the shiitake mushrooms with plenty of boiling water. Leave to soak for 10 minutes or so.
2. Meanwhile, heat a frying pan over medium low. Add the mushrooms and cook until they release their juices. Add the garlic and ginger for about 1 minute until fragrant.
3. Add the broth, soy sauce, tofu, noodles, and spring onions, and cook for the time recommended on the back of the pack of noodles.
4. Add the tofu and bean sprouts to heat through. Serve with hot sauce, if desired.