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Suitable for Seniors

Lemongrass & Mushroom Broth with Aduki Bean Noodles

Lemongrass & Mushroom Broth with Aduki Bean Noodles

This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living NZ magazine.

This is a lovely clear broth that’s light and tasty. The karengo seaweed is nutritious and has a satisfying taste of the sea.

Vegan & Gluten-free | Serves 4
Gather your ingredients. Prepare the following vegetables:
1 shallot, sliced
4 button mushrooms, sliced

2 celery stalks, thinly sliced, diagonally
1 clove garlic, thinly sliced
¼ broccoli, cut into florets
10 snow peas, cut on the diagonal
Put a wok or large deep frying pan or pot on a high heat and add:
2 T rice bran oil
1 T peanut oil
1 tsp sesame oil
When the oil is smoking, add the prepared shallot, mushrooms and celery. Fry these for a minute, stirring to prevent burning. Now add the sliced garlic, plus:
2 T mirin
Stir through and add:
1 tsp vegetable bouillon powder, dissolved in
2 L water
1 T sweet soy sauce
50ml soy sauce
1 thumb fresh ginger, finely grated on the microplane
2 sticks lemongrass, bruised with a knife.
Bring the broth to a gentle simmer and cook for 10 minutes.
To prepare the noodles:
200g aduki or edamame bean noodles (I use Explore Asian Authentic Cuisine).
Bring 2 L water to the boil, then add noodles and cook for 6–8 minutes, moving occasionally with a fork. Drain, then rinse with cold water to prevent noodles sticking together. Then toss through:
1 T rice bran oil

Remove the lemongrass from the broth and add the broccoli and snow peas along with:
50g onion flowers or 1 spring onion, thinly sliced
2 T dried karengo seaweed
Turn off the heat. To serve, add a nest of noodles to each serving bowl, then spoon over the broth.