The Mushroom Noodle Soup

Vietnamese cuisine boasts an incredible variety of noodle soups, each brimming with flavor and influenced by neighboring culinary traditions from Thailand, India, and China.  At the heart of these soups lies a robust, flavorful broth—traditionally made with pork bones, chicken, or fish heads.  For vegan recipes, however, the broth transforms into a vibrant vegetable medley, extracting the essence of root vegetables.

I bring you a delightful twist in this recipe—mushroom noodle soup.  Using fresh, earthy mushrooms as the centerpiece, this dish is simple to prepare yet complex in flavor. Whether you choose enoki, oyster, or button mushrooms, this soup is designed to charm even the most discerning palate.  Embark on a culinary journey that celebrates comfort and elegance in every spoonful.

 

Ingredients:

5 oz. dry rice or vermicelli noodles

6 cups vegetable broth

3 cups of mushrooms, such as

enoki, oyster, beech, and button mushrooms

1 tomato

1/2 cup white onion diced

2 tsp garlic clove, minced

1 shallot minced

1/4 cup oil

2 eggs beaten

Seasoning with:

salt, pepper. Sugar and mushroom powder

Garnish with:

Mints, cilantro, and chopped green onions

Directions:

Cook the noodles according to the directions on the package and set aside.

Cut tomato into wedges.

In a skillet or wok, heat 1 tbsp of oil and pour the beaten egg to make a thin omelet. Slice into strips for garnish,

Add oil and stir in shallot, garlic, and white onion until fragrant.  Add all the mushrooms and continue to cook for 5 minutes.  Season the mushrooms with salt, sugar, and mushroom seasoning.  Add broth and bring to a boil.

To serve:

Place cooked noodles in a bowl.  Top with mushrooms and egg strips.  Garnish with mints, cilantro, and green onions.  Pour over the hot broth.