One Pot: Tahini, Lemongrass & Miso Noodle Soup — rachel ama

Name: One Pot: Tahini, Lemongrass & Miso Noodle Soup — rachel ama
Cuisine: Asian
Ingredients: 500ml of mushroom veg stock; 2 tbsp brown miso paste; 2 tbsp rice vinegar; 3 shallots, sliced; 1 red chilli, chopped; 2 lemon grass, outer layers removed then chopped; 1/2 cup dried brown lentils; 4 cloves of garlic, grated; 1 tbsp sesame oil; 4 tbsp tahini, with a cup of cold water; 250g wild mushrooms; 1 tbsp Chinese five spice; 1 tbsp soy sauce

5 steps

Creamy tahini noodles with a gentle citrus lemongrass kick in an umami packed broth.

Updated at: Sun, 01 Oct 2023 02:41:34 GMT

Ingredients

0 servings

500mlmushroom veg stock

2 Tbspbrown miso paste

2 Tbsprice vinegar

outer layers removed then chopped

½ cupdried brown lentils

4 clovesgarlic

grated

1 Tbspsesame oil

4 Tbsptahini

with a cup of cold water

250gwild mushrooms

1 Tbspchinese five spice

1 Tbspsoy sauce

Instructions

Step 1

Saute mushrooms in the pot in seasame oil and chinese 5 spices. Cook until golden brown, juicy and slightly crisp. Then set aside on a plate.

Step 2

To the same pot with the left over flavours, cook down onions, garlic, lemongrass and chillies until soft.

Step 3

Whisk tahini in a bowl with cold water until smooth. This step prevents the tahini from seperating when added to hot water. Once smooth add to the pot with lentils, veg stock. Cook until brown lentils are soft, typically 15-25 minutes. Once soft, stir in miso paste, rice vinegar and add noodles. Cook for 1-2 minutes depending on the noodle packet .

Step 4

Serve in a bowl topped with cooked mushrooms, spring onions, grated carrots, fresh coriander, sesame seeds, chilli and bokchoy.

Step 5

Serve with, spring onions, coriander, sesame seeds, chilli and bokchoy.