The Mushroom Noodle Soup I Can't Stop Making

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining texture.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and richer in flavor.

Wipe off any visible dirt on the mushrooms with a paper towel.

Slice chubby mushrooms like shiitake or cremini thinly; tear oyster mushrooms with fingers for crispiness.

Preheat oven to 425 degrees Fahrenheit (220 Celsius).

Brush two rimmed sheet pans with oil to prevent sticking.

Drizzle about 2 tablespoons of oil on the mushrooms and season with salt; toss to combine.

Spread mushrooms evenly across two sheet pans for better crisping.

Roast mushrooms in the oven for 15 minutes, then toss and roast for an additional 10 minutes until browned and crispy.

While mushrooms roast, cook fresh udon noodles in boiling water for 2 minutes, stirring with chopsticks to separate bundles.

Drain noodles in a colander and drizzle with a little toasted sesame oil to prevent sticking.

Chop 6 garlic cloves and add them to a blender; they do not need to be finely chopped.

Peel and finely chop ginger for a smooth broth consistency.

Rinse scallions under cool water, slice the white and green parts, and save the dark green tops for garnish.

Slice 3-4 Thai chili peppers thinly for heat, adjusting quantity to taste.

Heat a stainless steel frying pan over medium heat; check readiness with a droplet of water.

Add 1 tablespoon of oil to the pan, then add garlic, ginger, scallions, and chili peppers; stir frequently for 3-4 minutes.

If brown bits form on the bottom, deglaze with a splash of water.

Transfer the sautéed aromatics to a blender; add 2 tablespoons of tamari or soy sauce, 2 tablespoons of white miso, 1 tablespoon of rice vinegar, and 1/4 teaspoon of white pepper.

Add 4 cups of mushroom broth and blend until smooth and creamy.

Taste the broth and adjust seasoning with more soy sauce if needed.

Pour the blended broth back into the saucepan and bring to a simmer over medium-low heat, whisking frequently to prevent bubbling over.

If the broth thickens too much, add splashes of mushroom broth to reach desired consistency.

To serve, place cooked noodles in a bowl, pour hot creamy broth over the noodles, and top with crispy mushrooms and reserved scallion greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens