I love this recipe. I based it on a recipe i found online and the tweaked it quite a lot until i had the way i like it.I guess you could say i westernised it a bit. I hope you will enjoy my...
10- 15 dried shiitake mushrooms
1 litre vegan vegetable stock
2 tsp brown sugar
1 1/2 tablespoons of miso paste
1 thumb sized piece of ginger
1 banana shallot
3 or 4 cloves of garlic
1 tablespoon of plain flour
Chili Flakes or Fresh Chili to taste
2 Noodle Nests
(optional) a small bunch of coriander (15g or so)
Whatever veg you prefer to finish with - I used Pak Choi, Courgette and Spring Onions
Start by pouring the boiling vegetable stock over the mushrooms and the palm sugar mix well and leave to re-hydrate.
finely dice or chop the garlic, shallot and ginger and fry in a thick based pot. After a few minutes add the miso paste and continue to fry on a gentle heat. Add in the spoon of flour and keep mixing, it should start to form a paste. Start to slowly add the liquid from the stock/mushroom mix very slowly and mixing all the time to avoid lumps. Once all the stock is added bring to the boil. Add the chili flakes and coriander (if using) to taste and season well. Reduce to a simmer and add the veg and the noodles - the order you do this will depend on the veg you are using but if you are using the ones i suggested you can add more or less at the same time. wait until the veg is cooked through. Strain the veg through a colander with a pot underneath to catch the stock. Arrange the noodles and veg in a bowl as shown in the photo and pour over the stock.
Serve and enjoy!
I also knocked up some Vegan doughnuts earlier this week for a work function, these were pretty amazing. I have a video in progress and hopefully i will release this on Dtube/youtube soon.
Take care of yourselves!
MH
