Noodle soup with mushrooms and greens - vegan

Name: Noodle soup with mushrooms and greens - vegan
Cuisine: British
Ingredients: 2 tbsp olive oil; 2 big carrots, roughly chopped; 1/3 head celeriac, roughly chopped; 1 yellow onion, roughly chopped; 4-8 cloves garlic, peeled and sliced in half; 5-7 cm chunk of fresh ginger, sliced; 1 star anise; 2 bay leaves; 1 leek, roughly chopped; 1-2 red chillis, sliced or generous pinch chilli flakes; 1 stick lemongrass, roughly chopped; 1.5-2 l hot water; 50 g enoki mushrooms; 50 g shiitake mushrooms; firm tofu - enough for two; 1-2 tbsp mirin; 1-2 heads tatsoi/ pak choi; soba or udon noodles for two, cooked; 1-2 red chillis, finely sliced - save some for garnish; or generous pinch chilli flakes; 2 spring onions, finely chopped

Alessandra @alessa

Mm-mmmmm. This smells good, tastes good and makes you feel good 💚

Instead of adding the mushrooms, tofu and greens to the stock to cook, you can quickly sauté them in a separate pan with the mirin, chillis and a splash of tamari and extra ginger too. And then serve with the noodles and broth.

If you’re looking for things to do with the rest of the celeriac, use it as mash for shepherds pie (vegan or otherwise eg https://cookpad.wasmer.app/uk/recipes/6561185-shepherds-pie-with-a-celeriac-mash-vegan or make celeriac chips - Sonia’s shared a great recipe for those https://cookpad.wasmer.app/uk/recipes/10835248-crunchy-celeriac-chips 😋

This is adapted from a Nigel Slater recipe.

Mm-mmmmm. This smells good, tastes good and makes you feel good 💚

This is adapted from a Nigel Slater recipe.

Alessandra @alessa

Mm-mmmmm. This smells good, tastes good and makes you feel good 💚

This is adapted from a Nigel Slater recipe.

Mm-mmmmm. This smells good, tastes good and makes you feel good 💚

This is adapted from a Nigel Slater recipe.

Saved

Ingredients

2 tbspolive oil
2big carrots, roughly chopped
1/3 headceleriac, roughly chopped
1yellow onion, roughly chopped
4-8 clovesgarlic, peeled and sliced in half
5-7 cmchunk of fresh ginger, sliced
1star anise
2bay leaves
1leek, roughly chopped
1-2red chillis, sliced or generous pinch chilli flakes
1 sticklemongrass, roughly chopped
1.5-2 lhot water
50 genoki mushrooms
50 gshiitake mushrooms
firm tofu - enough for two
1-2 tbspmirin
1-2 headstatsoi/ pak choi
soba or udon noodles for two, cooked
1-2red chillis, finely sliced - save some for garnish; or generous pinch chilli flakes
2spring onions, finely chopped

Saved

Steps

1

Heat the oil in a pan on medium heat. Add the carrots and celeriac. Cook for about 5 mins. (Keep stirring regularly as you make the broth.)
2

Add the onion. Cook until everything starts to brown around the edges.
3

Add the garlic, ginger, star anise, bay leaves and chilli. Cook for a few minutes.
4

Add the leek and lemongrass.
5

Add the water. Bring to the boil. Then cover, turn down the heat to simmer for 30-45mins. It depends on how much time you have :)
6

Strain the broth so you keep the liquid. Put it back in a pan and simmer.
7

Add the mushrooms, tofu and mirin. Simmer for 5 mins.
8

Add the greens. Turn off the heat and let the greens wilt.
9

Ladle onto noodles. Garnish with the chillis and spring onions. Enjoy 😋