Vegetarian noodle soup
Slurpy, soupy and savoury, this vegetarian noodle soup is just the kind of bowl to keep you warm and comforted on chilly nights!
Ingredients
For the broth
- 2 tbsp oil
- 2 cloves garlic, sliced
- 1 piece ginger, chopped (about 2cm)
- 4 spring onions. finely chopped
- 8-10 portabellini mushrooms
- 1 carrot, diced
- 2 tsp vegetarian oyster sauce (optional)
- 1 tsp sriracha (optional)
- 1½ tbsp light soy sauce
- 1000 ml liquid vegetable stock or 2 tsp vegetable stock powder dissolved in 500ml water
For the noodles
- 300-400 g dried noodles
For the toppings
- 200 g baby pak choi, halved and steamed or pan fried
- 4 soy eggs
- chopped spring onion
- sprinkle sesame seeds
- 4 tbsp garlic and chilli crisp (optional)
Instructions
For the broth
- Add the oil to a small pot and heat over medium heat.
- Tip in the crushed garlic, ginger and spring onion. Fry for a few minutes until the spring onions have softened.
- Add the mushrooms and carrots and allow to stir fry for a few minutes.
- Add the rest of the stock ingredients: soy sauce, sriracha and stock. Bring to a gentle boil and allow to simmer gently for 20-25 minutes.
- Taste the broth and add salt if needed.
For the noodles
- Bring a pot of water to the boil. Add the dry noodles and cook according to package instructions until 'al dente'.
- Drain and serve into bowls before adding in the ramen broth.
For the toppings
- Top the noodle bowl with a few halves of pay choi, halved soy eggs, mushroom slices.
- Sprinkle over chopped spring onions, sesame seeds and garlic/chilli crisp.
Notes
(recipe updated Aug 2022)