Peanut Soup with Oyster Mushrooms

Nika’s Pick28g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

serve with

• 180 g ramen noodles
• 300 g oyster mushrooms
• 1 tbsp canola oil
• 2 tsp chicken spice mix
• 1 tbsp vegetable oil
• 5 cloves garlic

soup

• 1 red bell pepper
• 2 spring onions
• 1 tbsp chili oil
• 1 bunch fresh coriander
• 1 onion
• 15 g fresh ginger
• 65 g peanut butter
• 20 g cane sugar
• 600 ml vegetable broth
• 2 tbsp soy sauce
• 180 ml coconut milk (canned)
• 30 g lime juice

Contains: celery, gluten, nuts, soy

How to make it

1. Finely dice the onion. Heat the oil in a medium pot over medium heat and sauté the onion until translucent, about 3–4 minutes. Add the finely chopped garlic and grated ginger and cook for about 1 minute, stirring, until fragrant.
2. Add the peanut butter and let it melt briefly. Pour in the stock, then add the soy sauce and cane sugar. Stir thoroughly until the peanut butter has dissolved completely into the stock.
3. Pour in the coconut milk and bring the soup to a gentle simmer. Cook for 15–20 minutes, then stir in the lime juice at the end. The flavor should sit in balance: lightly sweet, salty, and peanutty. If the broth tastes flat, add a pinch of salt or a splash more soy sauce. Taste and adjust the salt and sweetness as needed.
4. While the soup simmers, tear or cut the oyster mushrooms into bite-sized pieces. Heat a dry pan over medium heat, add the mushrooms and let them cook until they release their liquid, pressing them down with a second pan or a smaller lid. Once they start to turn golden, add a little oil and keep frying until the mushrooms are golden and crisp in spots. Stir in the poultry seasoning at the end and set aside for serving.
5. Cook the noodles separately according to package instructions, then add them directly to the soup or place them in bowls and ladle the soup over the top.
6. Just before serving, finely chop the spring onion and coriander and cut the pepper into strips. Ladle the broth over the noodles, then top with the oyster mushrooms, the pepper, chilli oil or chilli flakes to taste, an extra squeeze of lime and the herbs.

Nutrition