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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 

  1. Preheat the oven to 200C / 390F
  2. 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
  3. Scatter over a baking tray and add lots of salt and pepper. Place in the oven for 25 minutes.
    salt and pepper to taste
  4. 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
  5. 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
  6. Get the cilantro (coriander) and chili chopped and ready to go in small bowls.
    fresh cilantro (coriander), 1/2 red chili
  7. 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.
  8. 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
  9. 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