Mushroom Noodle Bowl

by Jill Dalton

One of our favorite local restaurants in Chapel Hill is New Hope Market where we would always get their mind blowing noodle bowl. Randy, the chef and owner, was kind enough to share the recipe for this dish so we could make it for the show. I have modified it slightly to reduce the sodium content to align with our style of cooking but otherwise this is a faithful rendition of the original. Let me just say, you need this noodle bowl in your life! Delicious broth, chewy mushrooms, scrumptious eggplant and tofu, this soup has it all.

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Mushroom Noodle Bowl

One of our favorite local restaurants in Chapel Hill is New Hope Market where we would always get their mind blowing noodle bowl. Randy, the chef and owner, was kind enough to share the recipe for this dish so we… Mains Mushroom Noodle Bowl European Print Recipe
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 6 voted )

Ingredients

2 cups dried shitake mushrooms
4 cloves garlic
1 eggplant
1 14 ounce box firm tofu
1 teaspoon ginger powder
1 teaspoon dried lemongrass powder or paste
1/2 sheet Kombu seaweed
1/2 teaspoon pepper flakes
1/4 cup tamari
1/2 cup rice vinegar
1/2 cup dates
2 liters vegetable broth
4 cups chopped kale
1 14 ounce box stir fry rice noodles
1 teaspoon dark miso
3 tablespoons Korean kimchi

Instructions

  1. Preheat oven to 350°
  2. Soak mushrooms for 30 minutes in hot water.
  3. Cut tofu and eggplant into small chunks, spread onto a parchment lined baking sheet and bake for 30 minutes.
  4. Sauté the garlic with a couple tablespoons of water in a large soup pan.
  5. Blend the dates with the tamari and rice vinegar in a blender.
  6. Pour into the pot along with the ginger, lemongrass powder, kombu, pepper flakes, tamari, vegetable broth, kale and miso and cook for 30 minutes on medium heat.
  7. Once mushrooms are finished soaking, slice them into small slices and add them to the pot.
  8. When the tofu and eggplant are done baking add them to the pot.
  9. Cook the rice noodles separately, rinse and drain them.
  10. After the soup has cooked for the 30 minutes, add the rice noodles and kimchi.
  11. Serve. 

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11 comments

The Dragon's Picnic October 10, 2020 - 10:25 am

Sounds like a lot of tasty ingredients in this noodle bowl.

Reply
Mindy Stoermann October 11, 2020 - 2:12 pm

I can’t wait to try this. I am substituting zucchini for eggplant and using dinosaur kale. I make pho and Asian soup all the time. So this is right up my alley!!! Grateful to you Jill for sharing this with everyone!

Reply
Laurie October 12, 2020 - 7:45 am

This sounds amazing! Is there a reason you use dried mushrooms and not fresh? Just curious.

Reply
Jill Dalton October 14, 2020 - 10:09 am

I buy the dried ones in bulk and they are so much cheaper. Then they are always on hand when I want to make this soup.

Reply
Bonnie Smith October 14, 2020 - 12:33 pm

Where do you buy dried mushrooms in bulk? I live in Utah and I have never seen bulk dried mushrooms but would sure like to find them.

Reply
Jill Dalton October 15, 2020 - 10:17 am

I get them from Amazon.Maybe I shouldn’t have said bulk.It is a one pound bag which is way more than you can get from the grocery store.
https://amzn.to/34ZRJnkhttps://amzn.to/34ZRJnk

Reply
Bonnie Smith October 15, 2020 - 10:53 pm

Thanks, I’ll look on Amazon for bulk mushrooms. I watched my first video of yours and learned a great lesson on how to cook mushrooms—in a dry pan! That is a great idea. As we eat mushrooms often you have changed how I cook them. Thank you.

Reply
Paula Becker October 17, 2020 - 12:29 pm

Amazing soup, loved it! I substituted thyme for lemon grass, Braggs Organic Sea Kelp Delight Seasoning for the Kombu, used a very generous amount of South River Dandelion Leek Miso and used the same amount of Tamari as the recipe calls for. (South Riiver is The Best Miso & Tamari in America) . I used 8 Tablespoons of MamaKims Kimchi (I could eat the whole jar it’s so good, you can buy this on Etsy.) This was more salty than Jills recipe but to our liking. Also added fresh sliced basil. I used fresh mushrooms and added dark roasted sesame oil on the rice noodles to prevent them from sticking together after they were drained. Our kitchen smelled amazing!! I can’t wait to have another bowl. The rice noodles complimented the rich flavors of this soup perfectly! Jill, thank you for creating such amazing recipes and sharing your love of vegetarian cooking with us! You are a gift to vegetarians!! I love watching you cook, you make our lives so delicious and healthy! Thank you for you kind heart, inner and outer beauty. Many Blessings to you and Your Family!
Paula

Reply
Pallavi October 19, 2020 - 8:07 pm

Hi! What can you couple this with? I know this would be filling and is a one dish meal – but I do want something else to go with it too. What else ideally will go with this ?

Reply
Jill Dalton October 22, 2020 - 6:57 pm

a salad

Reply
Paula October 22, 2020 - 7:51 pm

I love Kimchi with this!

Reply

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