Every time I think about this soup, I want to make it again! This is my twist on classic chicken noodle—using shredded King Oyster mushrooms instead of chicken for a summery fresh , light and nourishing plant based bowl of loveliness. It’s dead simple, you could whip this up tonight!
Ingredients:
5 medium King oyster mushrooms, shredded (great chicken texture!)
1 packet udon noodles (or any dried noodles)
3 carrots, diced
3 celery sticks, diced
1 onion, diced
1 leek, diced
4 garlic cloves, chopped
1 tbsp oil (optional)
2 litres vegetable stock
2 tbsp fresh sage (or 2 tsp dried)
2 tbsp fresh thyme (or 2 tsp dried)
¼ to ½ tsp each white & black peppercorns, toasted and ground (or use pre-ground)
Salt to taste (add at the end—stock can be salty!)
Optional Garnish: Fresh parsley or sliced scallions
Method:
1. Prep the Base
so we need to Chop everything into a nice chunky mirepoix (rough veggie dice). This gives you loads of flavour and texture.
2. Sauté the Veggies
In a large pot, heat a splash of oil. Add onion, leek, carrot, celery, and garlic. Cook for about 5 minutes, stirring occasionally, just until softened.
3. Season & Simmer
Add your shredded mushrooms, sage, thyme, and pepper. Stir well, then pour in the 2 litres of veggie stock. Bring to a boil.
4. Add the Noodles
Once boiling, add your noodles and cook for around 10 minutes or until soft and bouncy. Stir frequently to stop them clumping.
5. Taste & Finish
Adjust the salt if needed. Off the heat, finish with fresh herbs if using.
6. Serve & Slurp!
Ladle into bowls and enjoy the soul-soothing goodness
Chef's Tip: Add a spoon of miso paste or a splash of soy sauce for extra umami depth!
