Bethany's Vegan Kitchen

This soup recipe was born after visiting Itadakizen in Shrewsbury and eating their creamy mushroom ramen. I was inspired to make a creamy mushroom noodle soup, and although theirs is clearly superior, I think this is quite tasty too. The soup consists of shiitake mushrooms, onions, vegetable stock and herbs, along with wheat noodles. It is then topped with spring onion, grated carrot and sesame seeds. It’s fun to mix up textures when it comes to soup, the crunchy carrot and spring onion go well with the smooth soup and soft noodles

Yield; Two large servings (320kcal per serving) Cook time; 30 minutes

You’ll need;

1. One tablespoon oil
2. One brown onion, sliced
3. Two cloves of garlic, sliced
4. 250g/9oz shiitake mushrooms, sliced
5. 500ml hot vegetable stock
6. Half a teaspoon of both dried tarragon and dried parsley
7. One tablespoon of light soy sauce
8. Five tablespoon of non-dairy cream
9. 300g/10.5oz straight to wok medium noodles
10. Optional; spring onion, grated carrot and sesame seeds for the topping

Method;

• In a large saucepan over a low-medium heat, add in the oil, onion and garlic. Allow to cook for five minutes, stirring occasionally
• Next add the mushrooms, give everything a good stir and allow to cook for ten minutes
• Once the mushrooms have softened, add the stock, herbs and soy sauce. Season with salt and plenty black pepper. Cover and cook for ten minutes
• After ten minutes, blend with a blender or immersion blender until completely smooth. Then return the soup to the heat, add in the noodles, cover, and allow to heat through for five minutes
• Finally stir through the cream, then ladle into bowls and add the topping if using, then serve