Drunken Mushroom Soup with Udon Noodles and Toasted Cashews
This recipe does have 1 t. of sesame oil in it. It is strictly for flavor. You could leave it out, but it would taste quite different, believe it or not.
- 8 oz Udon or brown rice ramen noodles cooked per package instructions
- 24 oz Baby Bella/Cremini mushrooms sliced thinly
- 2 shallots minced (or use green onions (white part only), if you prefer)
- 4 cloves garlic minced
- 2 t grated fresh ginger
- 7 cups vegetable broth
- 1 T rice vinegar
- 1 t toasted sesame oil for flavor
- salt to taste
- 1/4-1/2 cup cashews toasted and roughly chopped
- chopped green onions to garnish
- baby spinach or other chopped greens (optional)
- Cook shallots and mushrooms in a stock/large soup pot on high until soft and lightly browned. Add garlic and ginger; cook for 5 more minutes.
- Add broth and bring to a boil. Reduce heat to LOW, cover, and simmer for 30 minutes.
- Cook noodles per package instructions. Drain and set aside.
- Turn off the heat for the soup pot and stir in vinegar and sesame oil. Season to taste with salt. Add a dash of black or cayenne pepper, if you desire.
- Add greens, if desired. Let them wilt for about 2-3 minutes.
- Place a serving of noodles into each bowl. Pour soup over the noodles. Garnish with toasted cashews and chopped green onion. Serve immediately.
Adapted from Chloe’s Kitchen