Oyster Mushroom Noodle Soup
Meaty king oyster mushrooms take the place of shredded chicken in this plant-based rendition of the classic noodle soup.
—by Chad & Derek Sarno
SERVES 4
8 king oyster mushrooms, wiped clean with a damp cloth
1 tablespoon vegan butter
3 carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
5 cloves garlic, minced
1½ teaspoons smoked paprika
½ teaspoon ground turmeric
½ teaspoon salt
2 teaspoons black pepper
1½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
1 cup uncooked egg-free noodles, such as farfalle or ditalini
1 cup canned white beans, drained and rinsed
8½ cups water
6 teaspoons vegan bouillon powder
1 bay leaf
2 cups baby spinach
½ cup chopped fresh parsley
1. Holding the king oyster mushroom cap, run a fork along the length of stem to create shreds. Break shreds apart with hands.
2. In a large soup pot over medium-high heat, melt butter. Add carrots, celery, onion, and garlic, and sauté 3 to 4 minutes.
3. Stir in shredded mushrooms, paprika, turmeric, salt, pepper, onion powder, garlic powder, and thyme to coat evenly.
Add noodles, beans, water,
