This vegan mushroom noodle soup is made with three kinds of mushrooms to make the most deliciously potent broth.  It was inspired by a dish known as “double mushroom soup” (shuāng gū miàn, 双菇面) that I first tried in a Buddhist temple cafeteria in Shanghai.It carries on a long tradition of vegan and vegetarian cooking in China, where Buddhist cooks have perfected creative and tasty dishes with plant-based ingredients.While that dish has two types of mushrooms, we’re actually going to use three here! Our Favorite Vegan Noodle Soup Recipe There aren’t many noodle soups that can pull off being totally vegan.

This Mushroom Noodle Soup is one of those few, and a personal favorite in my book!  It seems impossible to create such a deep umami flavor without any meat.The secret is three-fold: a medley of mushrooms, a robust vegetable stock (inspired by Sarah’s tried and true Asian Vegetable Stock), and pulling the mushrooms out of the stock to braise with additional fresh mushrooms at the end so we don’t waste anything! The braised mushroom “gravy” is glossy and flavorful, ladled over the hot noodles just before serving to give you multiple textures as you slurp it all down!  Lunch at Jing’an (Jade Buddha) Temple in Shanghai (玉佛寺双菇面) We discovered this noodle soup while visiting Shanghai’s Jade Buddha Temple.Nestled alongside the shrines, there is a restaurant for temple-goers to replenish their qi (i.e.

grab a quick bite) and enjoy a me

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