this post was submitted on 13 Aug 2024
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Vegan Home Cooks
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sure!
the mushroom topping is chopped oyster mushroom, sauteed until quite brown and slightly crispy, to which i added the sliced whites of six scallions until softened, and about a tablespoon each of yellow miso and bean sauce (chile bean sauce/paste/doubanjiang if you want spice, but as my meal plan includes a pre-schooler i used a bean sauce without chiles and added chile oil to the finished soup).
the tare was two tablespoons of shiitake mushroom powder, between a third and a half cup of sesame paste, a generous tablespoon of yellow miso, a standard tablespoon of dark soy sauce, and as much grated garlic and ginger as i thought my family would tolerate, which amounted to about 4 garlic cloves and a half thumb of ginger. i added it all to a sautee pan thinned out with some sesame oil and a bit of coconut sugar and warmed just enough to melt the sugar, hydrate the mushroom powder, and mellow out the raw garlic/ginger flavors.
when ready to put together, its just broth (tare + soymilk), noodles, mushrooms, cucumber, and scallion greens. you can either mix the broth per bowl or do it all together. there is a local tofu company near me that makes a soymilk (labeled soybean juice) which is more savory in flavor that lends well to the broth, but any soymilk would be fine. the picture was slightly paler than i would have liked, so make sure to taste until its where you like it. for the amount i made it would be about 1.5 litres. if youre cool with msg that would make a good addition to the broth as well.
Thank you!!