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    Vegetarian Spicy Mushroom Noodle Soup with Herbs (Gluten-Free)

    January 29, 2020

    I’ve been experimenting a bit with using vinegar in my vegetarian cooking (apple cider and the lighter version, rice vinegar) after researching many recipes and articles by some very well-known veggie chefs. I had no idea that vinegar added depth of flavor and can almost make a dish taste “beefy.” I have used it in stews and soups with great results so I knew this soup would be a winner.

    Once you start experimenting with vegetarian and vegan cooking you will discover there are some pantry staples you cannot do without. Think rice noodles, low-sodium Tamari, and Rice Vinegar – a few that I always have on hand.

    The mushrooms in this recipe are key to the deep flavor. I only use white mushrooms because in all honestly I don’t like the texture of the others. But I encourage you to use your favorite.  I highly recommend only using rice noodles – in particular the thin ones – as they are gluten free and will thicken up a bit when they absorb the wonderful broth. As for the herbs, I love Cilantro and it will always be my choice to highlight my soups and recipes, but you can use a mixture of mint, chives, or parsley if you so desire.

    Here we go!

    Vegetarian Spicy Mushroom Noodle Soup with Herbs(Gluten-Free)

    Ingredients

    8 cups Veggie Broth (I love Zoup as you all know)

    4 garlic cloves, sliced thin (can also sub garlic powder – about a 1/4 tsp to start and more for you garlic lovers)

    2 large shallots, thinly sliced (you can sub one small white onion)

    About 24 ounces of white mushrooms (feel free to use more but not less – they will reduce quite a bit), cut into bite-sized pieces

    3/4 cup low sodium Tamari

    1/4 cup unseasoned rice vinegar (do not sub apple cider for this)

    8-10 ounces of rice noodles, preferably the thin ones

    2 cups cilantro, chopped

    A very generous amount of red pepper flakes

    Instructions

    Cook your rice noodles in a large pot of boiling water until soft and tender (will take much less time than regular pasta) and do NOT salt the water!  Drain, rinse and set aside.

    In a large soup pot add about 1/4 cup broth and saute the onions and garlic until the onions start to turn golden.

    Add the mushrooms and a generous pinch of red pepper flakes. Cook the mushroom, stirring frequently for 15-20 minutes. Do not worry if your pot is dry because the mushrooms, as they brown, will release their water and help to keep the pan moist so they don’t over cook. Also, once the water is released from the mushrooms and they become golden brown, the flavor becomes much more concentrated and is key to this amazing broth.

    Add 3/4 cup tamari, 1/4 cup vinegar and 8 cups of veggie broth. Bring to a gentle simmer and simmer for about 15-20 minutes.  If you taste it and think the vinegar is too strong, add a touch more Tamari.  The cilantro will counteract the taste of the vinegar as well.

    Add the noodles to the hot broth, the two cups of cilantro, and add a pinch more red pepper flakes. We like it spicy here so adjust according to your taste.

    Serve with bread or if you are gluten free, enjoy as is. I promise you will be drinking and craving this broth – even without the noodles.

    Enjoy!

    Vegetarian Spicy Mushroom Noodle Soup with Herbs (Gluten-Free)
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients
    • 8 cups Veggie Broth I love Zoup as you all know
    • 4 garlic cloves sliced thin (can also sub garlic powder – about a 1/4 tsp to start and more for you garlic lovers)
    • 2 large shallots thinly sliced (you can sub one small white onion)
    • About 24 ounces of white mushrooms feel free to use more but not less – they will reduce quite a bit, cut into bite-sized pieces
    • 3/4 cup low sodium Tamari
    • 1/4 cup unseasoned rice vinegar do not sub apple cider for this
    • 8-10 ounces of rice noodles preferably the thin ones
    • 2 cups cilantro chopped
    • A very generous amount of red pepper flakes
    Instructions
    Instructions
    1. Cook the rice noodles in a large pot of boiling water until soft and tender (will take much less time than regular pasta) and do NOT salt the water! Drain, rinse and set aside.

    2. In a large soup pot add about 1/4 cup broth and saute the onions and garlic until the onions start to turn golden brown.

    3. Add the mushrooms and a generous pinch of red pepper flakes. Cook the mushroom, stirring frequently for 15-20 minutes. Do not worry if your pot is dry because the mushrooms, as they brown, will release their water and help to keep the pan moist so they don’t over cook. Also, once the water is released from the mushrooms and they become golden brown, the flavor becomes much more concentrated and is key to this amazing broth.

    4. Add 3/4 cup tamari, 1/4 cup vinegar and 8 cups of veggie broth. Bring to a gentle simmer and simmer for about 15-20 minutes. If you taste it and think the vinegar is too strong, add a touch more Tamari. The cilantro will counteract the taste of the vinegar as well.

    5. Add the noodles to the hot broth, the two cups of cilantro, and add a pinch more red pepper flakes. We like it spicy here so adjust according to your taste.