Sunday, May 3, 2015

Drunken Mushroom Soup with Udon Noodles and Toasted Cashews

UPDATED 9-6-2020
This recipe does have 1 t. of sesame oil in it. It is strictly for flavor. You could leave it out, but it would taste quite different, believe it or not.
4 servings

8 oz udon or brown rice noodles, cooked per package instructions
16-24 ounces of button or baby bella mushrooms (or both!), washed and sliced
2 shallots, minced (or green onions, if you prefer)
4 cloves garlic, minced
2 t grated fresh ginger
pinch cayenne (optional)
6-7 cups vegetable broth
1 T rice vinegar
1 t toasted sesame oil (for flavor)
sea salt to taste (I use 1 t.)
1/4-1/2 cup cashews, toasted and roughly chopped
chopped green onions to garnish

Cook noodles per package instructions and set aside.
Cook shallots and mushrooms on high until soft and lightly browned. Add garlic, ginger, cayenne; let cook for a few more minutes.

Add broth and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Turn off heat and stir in vinegar, sesame oil, and noodles. Season to taste with salt and garnish with toasted cashews. Garnish with green onions and serve immediately.

Adapted from Chloe's Kitchen

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