If you´ve been paying attention on my Instagram this weekend, you surely saw the world´s most beautiful mushrooms – pleurotus djamor. I found them at the farmer´s market on Saturday and was drawn to them like to a beautiful pair of shoes or book. The farmer selling them admitted they didn´t taste any differently than regular pleurotus mushrooms and I suspect they were more expensive (I chose not to check haha), but they looked so beautiful on my plate I regret nothing. I pondered a lot what to do with them and ended up giving an Asia egg noodle soup a try. It ended up pretty yummy, and this #homemadeMonday you´ll be getting the recipe of how I´d do it even yummier. So keep reading.
150g egg noodles
half an onion
four garlic cloves
a tsp of grated ginger
80g canned bamboo shoots
1.5l vegetable broth
four tsp of crushed hazelnuts
three tsp sesame oil
two tbsp soy sauce
one tbsp white rice vinegar
two tbsp sriracha sauce
1. Chop the onion finely, crush the garlic and grate the ginger.
2. Add them to a pot with one tablespoon of sesame oil and fry them for about four to five minutes, or until golden/brown.
3. Add the vegetable broth to the pot and bring to a boil. While the liquid is heating up, add the soy sauce, rice vinegar and sriracha to it.
4. In the meantime, add a tablespoon of sesame oil to a pan and fry the broccoli for about two minutes. Remove, add another tablespoon of sesame oil and add the mushrooms, frying them for about five minutes.
5. Once the liquid in the pot is boiling, add the veggies, along with the bamboo shoots and boil for about five minutes, then add the egg noodles and boil some more, according to the package instructions (about four minutes).
6. Serve in deep plates, with the crushed hazelnuts or sesame seeds on top. Optionally, sprinkle some green onions on fresh parsley on top.