This is a light but delightful soup to eat at any time in the day. I can imagine eating it while in bed with a cold. There is something incredibly comforting in the heat of the ginger, the softness of the noodles and the umami flavour of the stock.
If you don’t have ponzu, add a drizzle of lemon juice. Acidity suits the earthy mushroom flavours.
If not on a plant based diet, you may substitute the vegan for chicken stock.
Keep any pretty colour mushrooms to add near the end so that the colour remains vibrant.
Ingredients (serves 2)
- 200g mixed fresh exotic mushrooms, trimmed or chopped if too large.
- 1 banana shallot, finely chopped
- 1 garlic clove, finely sliced
- 1 cm length of ginger root, cut in thin strips
- 2 tbsp extra virgin olive oil
- 600ml vegan stock
- 100g rice noodles, cooked according to the manufacturers instructions
- 2 spring onions, sliced thinly on the diagonal
- 3 tbsp dark soy sauce
- 2 tbsp sake
- 1 tbsp ponzu
- A pinch of togarashi
To serve
- 2 tbsp micro cress
- 1 tbsp mixed seeds, including black sesame
- Toasted sesame oil to drizzle
Method
Cook the noodles in boiling water as per manufacturers instructions, dip into icy water to stop them for cooking further and drain in a colander.
Bring a pan with the olive oil to a medium heat. Add the chopped shallot and sweat for 2-3 minutes. Add the garlic and spring onions and cook for 1 more minute. Last add the mushrooms, increase the heat and brown quickly. Add the stock and cook for 10 minutes before adding the noodles, soy sauce, ponzu, togarashi and sake. Season with some salt to taste or add more soy if you like more powerful flavours.