Brunch: the best of both worlds if you like sleeping in, but still want to enjoy both breakfast and lunch. It’s also a great way to come together with friends and family and celebrate festive moments in a more relaxed atmosphere. But can there be more to it than eggs and waffles? This deliciously fragrant soup goes perfectly with a sweet and savoury spread, and makes a hearty option for vegan guests. Serve it individually as a small starter to kick off your brunch, or make it the main centre piece in a beautiful tureen!
Recipe for 4 people
Preparation time: 30 minutes
- 3 dried shiitakes
- 200 g oyster mushrooms, shredded
- 2 table spoons of soy sauce
- 4 table spoons of vegan broth (vegan broth powder or cubes)
- 2 whole white onions
- 5 cm piece of fresh ginger, peeled
- 2 tablespoons of coriander seeds
- 100 gram rice noodles
- 200 gram beansprouts
- 1 tablespoons oil
- 2 spring onions
- Put the oyster mushrooms and the shitakes in a pan with 200 ml of water. Add the soy sauce and broth, bring to a boil over medium high heat, let boil for a few minutes.
- Turn off the heat and sieve the mushrooms out of the pan and press the mushrooms with a spatula above the broth to drain the flavor out. Put the mushrooms aside, you will use these later.
- Dry roast the ginger and coriander seeds in a pan on medium high heat for about 5-10 minutes until golden brown and fragrant. This will bring out the flavors in a more intense way. Meanwhile, clean and cut the ginger into small (0,5 cm) pieces and finely chop the onions. Turn off the heat when the spices are golden and fragrant.
- Fry the onions and ginger with a bit of oil on low heat in a pan until golden brown.
- Add all the dry spices and the warm onion and ginger to the broth. Add 1 liter of water and cook on low/medium high heat for about 25-30 minutes.
- Sieve out the ginger, onion and all the dry spices and discard. Taste the broth to see if any salt/pepper needs to be added (the broth needs to be strong in flavor).
- In a separate pan, boil water and cook the noodles according to the cooking instructions on the packet. Drain and rinse under cold water to stop the cooking process.
- Meanwhile, heat 1 table spoon of oil in a pan, add the mushrooms and fry until golden brown.
- Cut the top green parts of the spring onions as these can be a bit dry, and discard. Finely slice the rest of the onions into small rings.
- Scoop the hot broth into bowls and add the noodles, mushrooms and raw bean sprouts. Garnish with the spring onions. For a spicy hit, serve with samba or chili oil on the side.