Vegan Mushroom Noodle Soup

One of the best parts of this mushroom noodle soup is the garnishes. We top it with crisp microgreens and drizzle a simple ginger-shallot oil on top.

5 from 4 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 477kcal

In a large pot, heat 1 tablespoon neutral cooking oil over medium heat until hot. Add the sliced onion and cook, stirring occasionally, for 5 minutes until softened and beginning to brown.
Add the garlic and ginger and cook for 1 minute until fragrant.
Add the sliced mushrooms to the pot and add the 1 teaspoon sesame oil. Cook, stirring occasionally, for 6-8 minutes or until the mushrooms begin to soften and darken around the edges.
Pour the vegetable stock into the pot and scrape up anything stuck to the bottom. Bring to a boil.
Stir in the Shaoxing cooking wine, soy sauce, and sambal oolek. Reduce heat to medium and cook over a low boil for about 20 minutes. Taste and season to your preferences.
Right before serving, stir in the baby spinach and half the minced scallions. Simmer over low heat until ready to serve.

While the broth is cooking, prepare the ginger-shallot oil. Combine the oil, ginger, and shallots in a small saucepan and turn the heat to medium. Once the oil begins to bubble, turn the heat down to the lowest setting. Allow to cook in the oil for about 15 minutes or until the ginger and shallots begin to darken around the edges. Turn off the heat and allow the ginger and shallots to continue cooking in the hot oil.
Stir the remaining half of the scallions into the saucepan and set aside.

Bring a medium pot of water to a boil and add the noodles. Cook according to package instructions. Drain and rinse and set aside.

Divide the noodles between bowls and ladle the mushroom broth over top. Place the microgreens on top and drizzle the ginger-shallot oil over the dish. Enjoy!