SHIITAKE NOODLE SOUP

This noodle soup with shiitake mushrooms is inspired by traditional thai noodle soups. I usually do more research for each recipe that I create and then I test different versions before being 99% satisfied with the result (I’m not sure if I’ll ever be 100% satisfied) but this noodle soup was very intuitive. I was craving for something warm with soft spices, left work with a clear vision in my mind and got some vermicelli noodles and shiitake mushrooms on my way home. It took me less than an hour to whip up this delicious mid-week dinner.

This recipe SHOULD make 4 servings however, we only got 3 as both of us clearly over indulged tonight.

SWEET POTATO NOODLE SOUP WITH SHIITAKE MUSHROOMS

 

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Antidote Kitchen

Serves: 4

Ingredients

• 2 tbsp coconut oil
• 1 garlic clove
• 1 red chili
• 1 thumb sized piece of ginger
• 1 stalk of lemongrass
• 500g sweet potatoes
• Spices (1-2 tsp each): ground coriander, paprika, turmeric, salt, black pepper
• 1 vegetable stock & 500ml water
• 1x400g can coconut milk
• 1-2 tbsp tamari sauce
• 500g shiitake mushrooms
• 1 bunch of coriander
• 1 lime
• 400g rice noodles (vermicelli)

Instructions

1. Finely chop the garlic clove, chili and ginger and cut the lemongrass stalk into a couple of pieces
2. Peel and chop the sweet potatoes into small cubes
3. Heat 1 tbsp of coconut oil in a large sauce pan. Add the chopped garlic, chilli, ginger and lemongrass and cook for a couple of minutes
4. Add the sweet potato cubes to the pan and season with 1 tsp coriander, paprika and turmeric and a pinch of salt. Sauté for a couple of minutes
5. Dissolve a vegetable stock cube in 500ml boiling water
6. Add the vegetable stock, coconut milk and tamari sauce to the pan. Bring to boil and then reduce the heat to simmer. Taste and adjust seasoning if required. Let simmer for 10-15 minutes or until the sweet potatoes have softened
7. Meanwhile, chop the shiitake mushrooms and sauté them on a pan with 1 tbsp coconut oil and a pinch of both salt and black pepper
8. When the sweet potatoes are soft, remove the lemongrass and discard. Carefully transfer the soup to a blender and blitz until smooth
9. Return to the sauce pan and add the sautéed mushrooms. Gently cook for about 5 minutes
10. Prepare the vermicelli noodles by putting them in a bowl and pouring some boiling water to cover them. Stir the noodles for a couple of minutes until they become soft and then remove from the liquid
11. Finish off the soup by stirring through the lime juice and a bunch of chopped coriander
12. Serve the dish by putting noodles on a plate and then pouring the soup on top

Nutrition Information

Serving size: 1 Calories: 752 Fat: 23 Carbohydrates: 120 Sugar: 11 Fiber: 5 Protein: 14

3.5.3226