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–+ servings

Roasted Mushroom Noodle Soup

This vegan fusion soup recipe takes a simple bowl of ramen style noodles and piles it high with roasted balsamic soy mushrooms, crispy onions and peppers, a tahini drizzle and fresh cilantro (coriander). You'll love all the layers of flavor and the way the soup changes as you eat it!
2 large bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
5 from 1 rating
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Ingredients

Ramen

  • 2 portions of noodles
  • 2 tsp ginger
  • 2 cloves garlic, minced
  • 3.5 cups (830 ml) vegetable stock
  • 2 tsp soy sauce
  • fresh cilantro (coriander), chopped
  • ½ red chili, sliced
  • 1 tsp toasted sesame oil

Roasted Mushrooms

  • 9 oz (250 g) portobello mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 large (or 2 small) red onion, sliced
  • 4 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp soy sauce
  • 2 tsp balsamic vinegar
  • 2 tsp maple or golden syrup
  • salt and pepper to taste

Tahini Drizzle

  • 2 Tbsp Tahini
  • ½ tsp Toasted sesame oil
  • ¼ tsp maple or golden syrup

Instructions 

  • Preheat the oven to 200C / 390F
  • Prep your vegetables. Add the sliced mushrooms, onions and peppers into a bowl. In a separate small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, soy sauce and garlic. Pour it over the vegetables and mix to make sure they are all coated.
    2 tsp soy sauce, 9 oz portobello mushrooms, 1 red bell pepper, 1 large (or 2 small) red onion, 4 Tbsp olive oil, 2 tsp balsamic vinegar, 2 tsp maple or golden syrup, 2 cloves garlic
  • Scatter over a baking tray and add lots of salt and pepper. Place in the oven for 25 minutes.
    salt and pepper to taste
  • Next, prepare the broth. Add the vegetable stock, soy sauce, garlic and ginger to a saucepan. Bring to a boil then turn off the heat and leave to sit, covered, while you prep the toppings.
    3.5 cups vegetable stock, 2 cloves garlic, 2 tsp soy sauce, 2 tsp ginger
  • Make the tahini drizzle. Whisk together the tahini, toasted sesame oil and maple syrup in a small bowl. If your tahini is thick, you may want to add some warm water to thin it out and make the texture pourable.
    2 Tbsp Tahini, 1/4 tsp maple or golden syrup, 1/2 tsp Toasted sesame oil
  • Get the cilantro (coriander) and chili chopped and ready to go in small bowls.
    fresh cilantro (coriander), 1/2 red chili
  • Keep an eye on the vegetables and when they're very nearly done (I like them to be quite charred) you can proceed with cooking the noodles.
  • Reheat the broth and add the noodles directly to the broth. Cook for a few minutes until they're soft. Add the toasted sesame oil in and remove from the heat.
    2 portions of noodles, 1 tsp toasted sesame oil
  • Now dish up! Add the noodles and broth to the bowls, top with the mushrooms, onions and pepper, and then add the tahini drizzle, cilantro and chili to taste.
Cuisine: Asian Inspired
Course: Soup
Calories: 671kcal, Carbohydrates: 58g, Protein: 13g, Fat: 45g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 27g, Trans Fat: 0.01g, Sodium: 3356mg, Potassium: 830mg, Fiber: 5g, Sugar: 16g, Vitamin A: 2756IU, Vitamin C: 79mg, Calcium: 68mg, Iron: 4mg