Roasted Mushroom Noodle Soup
Oyster Mushroom, Rice Noodles, Ground Beef, Beef Stock
Zucchini, Egg, Pine Nuts, Scallion, Garlic, Sesame Oil, Chiles
Roasted Barley-Corn Tea
It was inspired by a Korean soup casually known as “marketplace noodles.” But here I use rice noodles for my gluten-free friends and roast the oyster mushrooms for added depth and richness. In addition to a homemade beef stock, a wild assortment of garnishes take what could be a simple mushroom noodle soup to another level… I would even serve it to David Chang.
Pair roasted mushroom noodle soup with a roasted barley-corn tea. This intriguing tea is a combination of Korean bori cha (barley tea) and oksusu cha (corn tea). Barley adds nutty, grain-like flavors while the corn flavor is reminiscent of grilled corn on the cob.
Roasted Mushroom Noodle Soup Recipe
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fresh shiitake mushroom/ fresh moroheiya leaves/ baby bok choy
moroheiya green noodles in mushroom broth with tamari and toasted sesame oil
bean sprouts/ fresh cayenne pepper/ cilantro/ scallion/ togarashi
fresh moroheiya and moroheiya noodles
Moroheiya (Corchorus olitorius), also known as Egyptian Spinach, has been touted as a super vegetable; high in beta-carotene, iron, calcium, Vitamin C, antioxidants, and dietary fiber. I’ve even read that it was the secret to Cleopatra’s beauty! After having discovered it at a local tasting, this ramen-style noodle soup has been a favorite of ours for months, but I just recently discovered the fresh herb. In soup, moroheiya takes on an intriguing okra-esque texture, and has a light fresh pleasant herbal taste.
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