Roasted Mushroom Noodle Soup
Oyster Mushroom, Rice Noodles, Ground Beef, Beef Stock
Zucchini, Egg, Pine Nuts, Scallion, Garlic, Sesame Oil, Chiles
Roasted Barley-Corn Tea
It was inspired by a Korean soup casually known as “marketplace noodles.” But here I use rice noodles for my gluten-free friends and roast the oyster mushrooms for added depth and richness. In addition to a homemade beef stock, a wild assortment of garnishes take what could be a simple mushroom noodle soup to another level… I would even serve it to David Chang.
Pair roasted mushroom noodle soup with a roasted barley-corn tea. This intriguing tea is a combination of Korean bori cha (barley tea) and oksusu cha (corn tea). Barley adds nutty, grain-like flavors while the corn flavor is reminiscent of grilled corn on the cob.
Roasted Mushroom Noodle Soup Recipe
Trim thick stems from oyster mushrooms. Toss with olive oil and season with salt and pepper. Roast in a 400° oven for about 20 minutes, or until the mushrooms are golden and starting to crisp along the edges.
Meanwhile, stir-fry batons of zucchini in a small amount of olive oil until lightly golden.
In a non-stick pan, prepare a one-egg omelette with a pinch of salt. Let cool, then slice into ribbons.
Simmer 1/4 c. cooked ground beef in 2 1/4 c. homemade beef stock. Season the stock with 1 T. light soy sauce, and salt and pepper to taste.
Garnishes:
- Zucchini Batons
- Egg Ribbons
- Pine Nuts
- Sliced Scallion
- Sliced Chiles
- Minced Garlic
- Toasted Sesame Oil
Assembly:
Place cooked rice noodles in bowls. Top with oyster mushrooms. Ladle beef and beef stock over the mushrooms. Drizzle with sesame oil.
Sprinkle scallions, chiles, and a small amount of minced garlic over the mushrooms. Top with zucchini and egg ribbons. Finish with pine nuts.
Have each diner stir the soup to distribute all the garnishes.
Roasted Barley-Corn Tea Recipe
Ingredients:
- 1/2 c. roasted barley
- 1 c. roasted corn kernels
- 4 to 6 qt. filtered water (depending on desired strength)
Method:
Rinse and drain barley and corn. Place barley and corn in a pot with water. Bring to a boil then reduce to simmer for 30 minutes. Strain the tea. The Korean tea is traditionally brewed light, and often served in place of water. I prefer a stronger, more robust brew – adjust water according to your preference.
Roasted barley-corn tea can be served hot, warm, room-temperature, or chilled. Sweetener optional.
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This looks as good as it sounds, and that tea sounds intriguing!
I’m drooling over that soup and want to run out and get all the ingredients to make it tomorrow!
The soup looks scrumptious. I’m sure David would approve!