Triple Mushroom Noodle Soup. I adore the versatility of mushrooms, and how we can utilize them in everything from soup stocks to stir-fries. So for this noodle soup recipe, I used three kinds of mushrooms, namely dried shiitake, enoki, and king oyster. Let’s begin cooking!
Start by preparing the shiitake mushroom the night before, or in the morning if you are having it for dinner. Do a light rinse, before leaving the mushrooms to soak in a bowl of cold water. If you live in a warmer climate, I would suggest keeping it in the fridge overnight. Another thing you can prepare beforehand is any additional toppings, such as mock bbq char siu pork. I cut up pork-like slabs of king oyster mushroom, and let it marinate in a char siu sauce overnight.
Once the shiitake are nice and soaked; squeeze out any excess liquid, and set it aside. You will have around 200-250 ml of shiitake soaking liquid, which we will use as a stock base for the soup later. Wash off any additional dirt, before removing the stems. Cut with a knife, or use kitchen scissors to snip them off! Cut into thin slices. And while you’re at it, you can cut up some fresh ginger slices.
Heat up some neutral cooking oil in a wok (I prefer canola, sunflower, or corn), and fry the ginger and shiitake, until fragrant. Cut cherry tomatoes in half, and toss them into the wok. Sprinkle over sugar and salt. Make sure the tomatoes have gotten a nice sear, before adding in the shiitake soaking liquid. Pore carefully, leaving the bottom debris behind. You can remove the ginger at this step, if you prefer a milder flavor. It will have more of a ginger zing if you leave it to boil with the stock.
Add water, soy sauce, rice wine, soybean paste – and coriander root, if you are comfortable with the flavor. Bring it to a boil, before lowering the heat, and simmering for about 20 minutes.
Taste for sugar. If tomatoes aren’t in season, they might be less sweet, and could do with some additional sugar. If it is missing a bit of salt, you are on the right track, because we will be adding white miso paste as the finishing step! Turn off the heat, and whisk in the miso paste. Now you may have a final taste for salt.
Us a regular frying pan to give your char siu mushroom a nice sear, while you boil some water for the noodles and enoki. I used flat wheat noodles for this dish. Cook the noodles accordingly, and quickly blanch the enoki.
Place the noodles in a bowl, and pour over the lovely soup stock. Remove the ginger and optional coriander root, and arrange all the toppings on the noodles. Sprinkle on some toasted sesame seeds, or a bit of chopped scallions. Slurp away! Remember; In many countries it is considered polite to slurp your noodles loudly. Not only is this a sign of enjoying your meal, but it also helps cooling down the noodles, and adding more oxygen to each bite – generating more flavor! I must admit I’m not a big slurper though… But I hope you try it!
Let me know how you liked the recipe. Use the tag #umaminom on Instagram so I can see your noodle bowls! I have used this soup for both wheat noodles, and rice cakes.
Easy Umami Mushroom Noodle Soup (Vegan)
Serves: 1 person
- 2 dried shiitake mushrooms
- 250-300 ml cold water for soaking
- Char siu-marinated king oyster mushroom (+ 1/2 tbsp of the marinade)
- 1 tsp fresh ginger
- 3 cherry tomatoes
- 1/2 tbsp Japanese soy sauce
- 1 tsp Chinese rice wine
- 1/2-1 tsp Chinese soybean paste
- 1 heaping tsp white miso paste
- 1 tsp sugar
- 1/4 tsp salt
- 300 ml water
- Neutral cooking oil
- Optional: 1 coriander root
Tip! Marinate and prepare char siu mushroom pork in advance. It will keep for days in the fridge! Just fry it in some neutral cooking oil before serving.
I hope you enjoy this recipe! It doesn’t require cooking a bunch of vegetables over a long period of time, and is quite fuss-free. Everything you use for the stock, you can use as topping for your noodles later. Please follow me on Instagram @umaminom, and tag me if you try the recipe! I do hope you like it!