Vegan miso udon noodle soup with oyster mushrooms
Japanese cuisine · Yeung Man Cooking · ♥ 4.3K likes · 111.1K views · 5 min video
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Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 pieces garlic
- 1 pack udon
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- ¼ whole green onion
- ginger
- black oyster mushrooms
Bring a pot of water to a boil. Prepare garlic and ginger; separate the black and white oyster mushrooms by hand rather than chopping, since they shrink as they cook.
Heat olive oil in a hot pan. Put the udon in the boiling water and stir occasionally. Add garlic and ginger to the pan, then the mushrooms.
Cooking the udon and the vegetables
- white oyster mushrooms
- olive oil
- water from the noodles
Add a little of the noodle water to the pan; set the vegetables aside.
Return the pan to the heat with two cups of veggie stock. Once the noodles are cooked, run them under cold water.
- 2 cup veggie stock
Put miso paste in a separate mixing bowl with soy sauce and toasted sesame oil; pour in the hot veggie stock and whisk.
Pour the soup over the noodles; top with the vegetables and green onion (optional).
Assembling and topping the bowl