the mushroom topping is chopped oyster mushroom, sauteed until quite brown and slightly crispy, to which i added the sliced whites of six scallions until softened, and about a tablespoon each of yellow miso and bean sauce (chile bean sauce/paste/doubanjiang if you want spice, but as my meal plan includes a pre-schooler i used a bean sauce without chiles and added chile oil to the finished soup).
the tare was two tablespoons of shiitake mushroom powder, between a third and a half cup of sesame paste, a generous tablespoon of yellow miso, a standard tablespoon of dark soy sauce, and as much grated garlic and ginger as i thought my family would tolerate, which amounted to about 4 garlic cloves and a half thumb of ginger. i added it all to a sautee pan thinned out with some sesame oil and a bit of coconut sugar and warmed just enough to melt the sugar, hydrate the mushroom powder, and mellow out the raw garlic/ginger flavors.
when ready to put together, its just broth (tare + soymilk), noodles, mushrooms, cucumber, and scallion greens. you can either mix the broth per bowl or do it all together. there is a local tofu company near me that makes a soymilk (labeled soybean juice) which is more savory in flavor that lends well to the broth, but any soymilk would be fine. the picture was slightly paler than i would have liked, so make sure to taste until its where you like it. for the amount i made it would be about 1.5 litres. if youre cool with msg that would make a good addition to the broth as well.
If you’re willing to share this recipe, I’d be very happy
sure!
the mushroom topping is chopped oyster mushroom, sauteed until quite brown and slightly crispy, to which i added the sliced whites of six scallions until softened, and about a tablespoon each of yellow miso and bean sauce (chile bean sauce/paste/doubanjiang if you want spice, but as my meal plan includes a pre-schooler i used a bean sauce without chiles and added chile oil to the finished soup).
the tare was two tablespoons of shiitake mushroom powder, between a third and a half cup of sesame paste, a generous tablespoon of yellow miso, a standard tablespoon of dark soy sauce, and as much grated garlic and ginger as i thought my family would tolerate, which amounted to about 4 garlic cloves and a half thumb of ginger. i added it all to a sautee pan thinned out with some sesame oil and a bit of coconut sugar and warmed just enough to melt the sugar, hydrate the mushroom powder, and mellow out the raw garlic/ginger flavors.
when ready to put together, its just broth (tare + soymilk), noodles, mushrooms, cucumber, and scallion greens. you can either mix the broth per bowl or do it all together. there is a local tofu company near me that makes a soymilk (labeled soybean juice) which is more savory in flavor that lends well to the broth, but any soymilk would be fine. the picture was slightly paler than i would have liked, so make sure to taste until its where you like it. for the amount i made it would be about 1.5 litres. if youre cool with msg that would make a good addition to the broth as well.
Thank you!!