Recipe found on fullofplants.com
Serves 3
Contents
Ingredients
Broth
1 small daikon radish, cut into 1-inch thick slices
2 carrots, cut into 1/2-inch thick slices
1 large onion, quartered
10 cups water
2 Tbsp coconut sugar
1 and 1/2 tsp salt
Smoky Chili Oil
1/4 cup oil
1 shallot, minced
1 clove of garlic, minced
1 and 1/2 tsp red pepper flakes
1 and 1/2 tsp Korean chili flakes
1 tsp white sesame seeds
1/2 tsp smoked paprika
Ginger Mushrooms
1 Tbsp oil
1 clove of garlic, minced
1 tsp ginger, minced
1 and 1/2 cup mushrooms, sliced
1 Tbsp soy sauce
1 tsp coconut sugar
The Rest
5 ounces dry noodles
6 ounces tofu of your choice ( author used fried tofu), cut into slices
1/2 cup cooked corn
3/4 cup green onions, chopped
Directions
Broth
- Add the chopped daikon radish, carrots, and onion to a large pot. Cover with the water, and add the coconut sugar and salt.
- Bring to a boil over medium heat and let it simmer gently uncovered for about 1 and 1/2 hour. It will reduce by about 1/3. In the meantime, prepare the chili oil and mushrooms.
Smoky Chili Oil
- Heat the oil over low-medium heat, in a medium-size saucepan. Once hot, add the minced shallot and garlic, and fry for 2-3 minutes.
- Add the red pepper flakes, Korean chili flakes, white sesame seeds, and smoked paprika, and cook for one more minute. Remove from heat, transfer to a small bowl and let it cool.
Ginger Mushrooms
- Heat the oil over medium heat in a non-stick skillet. Once hot, add the garlic and ginger and fry for 1-2 minutes, or until fragrant.
- Next, add the sliced mushrooms and sauté for another 3-5 minutes, or until mushrooms are cooked.
- Pour in the soy sauce and coconut sugar and cook for another minute. Remove from heat and cover.
To Serve
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain.
- For one serving: Add about one teaspoon of the chili oil to a large bowl. Next, add 1/3 of the cooked noodles and top with some of the sautéed ginger mushrooms, tofu slices, and a couple tablespoons of corn. Pour about 1 and 1/2 cup of the piping hot broth into the bowl and top with 1/4 cup of green onions. Serve immediately!
- Broth as well as mushrooms will keep for up to 3 days in the refrigerator.
