mushroom noodle broth

I eat (slurp) this broth at least once a week, usually for breakfast at the weekend. The umami flavour from the seaweed and vegetarian oyster sauce, combined with savoury mushrooms and sweet peas is, for me the perfect start to the day! It’s immensely versatile of course, as this sort of dish is, but I always make it with the basic recipe below adding the extras depending on my mood.

The seaweed makes a huge difference to the depth of the broth. I’m using nori meant for wrapping sushi at the moment (it was 19p a pack at the discount shop!) but I’ve used kombu before with good results. My vegetarian oyster sauce and Chinese mushroom ketchup are from Wing Yip.

Current favourite extras are spinach and sliced sausage! But I’m fickle, and I’m sure in a couple of weeks I’ll be on to something else…

In the photograph, it’s the basic recipe with a sliced spring onion added.

Delicious savoury mushroom noodle broth

Delicious savoury mushroom noodle broth (slurp….)

makes one big bowlful

the basic recipe

500 ml hot light vegetable stock, or water with 1 tbsp vegan broth powder

4 mushrooms, sliced thinly

40 g frozen peas

3 x 3 cm piece of nori seaweed, torn into little bits

1 1/2 tbsp vegetarian oyster sauce (or substitute 1/2 tbsp with Chinese mushroom ketchup)

1 tsp light soy sauce

white pepper

35 g noodles (I use half a standard block of ramen noodles)

extras

20 g frozen spinach

1 -2 dried shiitake mushrooms, soaked and sliced

1/2 tsp grated ginger

1 sliced spring onion

chilli to taste

sliced cooked vegan sausage

cubed tofu, silken or firm

Put the stock, mushrooms, vegetarian oyster sauce, nori, and soy sauce in a pan on a medium heat. Bring to a simmer and cook for 2 minutes. Add the peas and noodles, and cook for a further 3 minutes. Season with white pepper.

By E.

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