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Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, noodle soup with mushrooms and greens - vegan. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Noodle soup with mushrooms and greens - vegan is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Noodle soup with mushrooms and greens - vegan is something that I’ve loved my whole life.

It will take a few minutes. Drain and rinse carefully with cold water. Add a tiny bit of oil, mix and set the noodles aside.

To get started with this particular recipe, we must prepare a few ingredients. You can have noodle soup with mushrooms and greens - vegan using 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Noodle soup with mushrooms and greens - vegan:

1. Get 2 tbsp olive oil
2. Take 2 big carrots, roughly chopped
3. Take 1/3 head celeriac, roughly chopped
4. Make ready 1 yellow onion, roughly chopped
5. Take 4-8 cloves garlic, peeled and sliced in half
6. Get 5-7 cm chunk of fresh ginger, sliced
7. Get 1 star anise
8. Make ready 2 bay leaves
9. Prepare 1 leek, roughly chopped
10. Prepare 1-2 red chillis, sliced or generous pinch chilli flakes
11. Get 1 stick lemongrass, roughly chopped
12. Make ready 1.5-2 l hot water
13. Make ready 50 g enoki mushrooms
14. Make ready 50 g shiitake mushrooms
15. Get firm tofu - enough for two
16. Prepare 1-2 tbsp mirin
17. Take 1-2 heads tatsoi/ pak choi
18. Take soba or udon noodles for two, cooked
19. Take 1-2 red chillis, finely sliced - save some for garnish; or generous pinch chilli flakes
20. Get 2 spring onions, finely chopped

Then to make the soup, enrich the depth of flavour from the homemade broth with add a splash soy sauce, a dash of salt or granulated mushroom broth, and a sprinkle of red chili flakes. Then serve with my favourite things for soup: chewy noodles, wilted spinach, mung bean sprouts and green onion. The key to a good soup is the broth. This soba noodle soup features fresh spring veggies, crispy tofu, bamboo shoots, and mushrooms in a smoky, savory broth with toothy buckwheat noodles.

Instructions to make Noodle soup with mushrooms and greens - vegan:

1. Heat the oil in a pan on medium heat. Add the carrots and celeriac. Cook for about 5 mins. (Keep stirring regularly as you make the broth.)
2. Add the onion. Cook until everything starts to brown around the edges.
3. Add the garlic, ginger, star anise, bay leaves and chilli. Cook for a few minutes.
4. Add the leek and lemongrass.
5. Add the water. Bring to the boil. Then cover, turn down the heat to simmer for 30-45mins. It depends on how much time you have :)
6. Strain the broth so you keep the liquid. Put it back in a pan and simmer.
7. Add the mushrooms, tofu and mirin. Simmer for 5 mins.
8. Add the greens. Turn off the heat and let the greens wilt.
9. Ladle onto noodles. Garnish with the chillis and spring onions. Enjoy 😋

It's both refreshing and hearty - a slurpable and soothing one-bowl meal. Soba Noodle Soup Goes Green Vegetarian Ramen Noodle Soup is filled with roasted tofu, mushrooms, bok choy, slurpy ramen noodles, and a flavorful vegetarian broth! In the dead of winter (which we are STILL currently in), not much is more comforting than a big bowl of soup. Especially a bowl of soup with long, slurpy noodles, right?! Ramen has been huge in the food scene for awhile and I'm finally hopping on the train.

So that’s going to wrap it up with this special food noodle soup with mushrooms and greens - vegan recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!