Vegan Taiwanese Oyster Mushroom Noodle Soup

Ingredients

• about 450 g Oyster Mushrooms
• 6 cups Vegetable Broth
• 3 tbsp Soy Sauce
• about 225 g Rice Noodles
• 2.54 cm Ginger
• 3 cloves Garlic
• 2 stalks Green Onions
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper
• 1 tbsp Vegan Fish Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g of oyster mushrooms into approximately 2.54 cm, bite-sized pieces. Peel and finely mince the 2.54 cm of ginger. Peel and finely mince the 3 cloves of garlic. Thinly slice the 2 stalks of green onions, separating the white parts from the green tops into two separate piles.
2. 2In a large pot, combine the 6 cups of vegetable broth and the 3 tablespoons of soy sauce. Place the pot over high heat and bring the liquid to a rolling boil, which is 100°C.
3. 3Add the minced 2.54 cm of ginger, the minced 3 cloves of garlic, and the white parts of the 2 stalks of green onions to the boiling broth. Reduce the heat to medium-low, maintaining a gentle simmer at approximately 82.22-93.33°C (82-93°C), and cook for 5 minutes. The broth will become fragrant.
4. 4Add the sliced about 450 g of oyster mushrooms to the simmering broth. Continue to cook for 5 to 7 minutes, or until the mushrooms are tender and look slightly softened.
5. 5While the mushrooms are cooking, bring a separate pot of water to a rolling boil over high heat. Add the about 225 g of rice noodles and cook for 3 to 5 minutes, or until they are tender but still have a slight bite. Drain the cooked noodles thoroughly in a colander.
6. 6Stir the 1 tablespoon of vegan fish sauce and the 1/4 teaspoon of white pepper into the soup. Remove the pot from the heat.
7. 7Divide the cooked about 225 g of rice noodles evenly among 4 serving bowls. Ladle the hot oyster mushroom soup over the noodles in each bowl. Garnish each bowl with the reserved green tops of the 2 stalks of green onions and a drizzle of the 1 teaspoon of sesame oil. Serve immediately.

Related Guides