Spicy Mushroom Soup
We all decided that going with the plant-based diet theme would be a good way to kick in 2020. I knew from reading this recipe it was not quite right. I pulled in our resident expert on spices and had him doctor this up. Here is the recipe.
- 3 tbsp. canola oil
- 4 large shallots, thinly sliced
- Kosher salt and ground black pepper
- 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
- 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red pepper flakes)
- 3/4 cup low-sodium soy sauce, plus more to taste
- 1/2 cup unseasoned rice wine vinegar, plus more to taste
- 1/2 cup mirin
- 8 to 10 ounces noodles, such as soba noodles
- 4 cups vegetable broth
- 1 cup mint, cilantro, and chives mixed together
Heat up a large deep pot fill the bottom with oil. Add shallots, salt and pepper until soft. Add mushrooms and chiles (all based on your fire meter). Cook the mushrooms for about 15 minutes on low heat.
Add soy, rice wine vinegar, mirin, 4 cups water, and 4 cups vegetable broth, bring to a boil and then down to simmer. Let this simmer for about 15 minutes. Add more soy or vinegar for your own tastes. Again, we played around with this one. He also pan-fried tofu for people to add to their soups. Really good call.
In another pot cook the noodles until done. Add the noodles to the broth and let them steep for a few minutes. Divide into bowls. Put a handful of the fresh herbs on top and the tofu. Serve. You can always serve chili sauce or sesame oil on top for people to create their own flavors.