Shiitake Mushroom Stock is a great stand-in for the meat-based broth traditionally used. Be sure to include all the optional ingredients I list in the recipe—tamari, ginger, garlic, and vinegar—for the best flavour.
I added my favourite vegetables: mushrooms, carrot, red bell pepper, napa cabbage, and green onion. Cut them into large, thin strips to make them easier to pick up with chopsticks.
I used a package of gluten-free brown rice and wakame King Soba noodles that I had hanging around in my pantry. Any long noodles, gluten-free or otherwise, work in this recipe. Some suggestions are ramen, soba, udon, or even spaghetti. Whatever noodles you choose, cook them according to the package directions and rinse under cold water before adding to the soup bowls. Ladle the vegetables and stock over the noodles and serve with nori strips and a sprinkle of sesame seeds.
makes 2-3 large servings
2-3 servings of noodles
1 recipe Shiitake Mushroom Stock
1 carrot, peeled and sliced
1/2 red bell pepper, sliced into strips
1 Portobello mushroom, stem removed, sliced
2 napa cabbage leaves, cut into squares
150 grams (about 5 ounces) soft tofu, cut into small cubes
2 green onions, sliced
1 sheet nori, cut into strips (optional)
For the soup: While the water is boiling for the noodles, prepare all the vegetables and set aside.
To your health and happiness,
Beans and Rice