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    Home » Recipes » Vegetarian Soup Recipes

    May 4, 2018 · Modified: Jun 27, 2022 by Becca Heyes · This post may contain affiliate links · 14 Comments

    Beery shiitake mushroom noodle soup

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    Total time: 35 minutes
    Servings: 2 people
    5 from 8 votes
    Jump to Recipe Rate this Recipe
    Mushroom noodle soup in a bowl shot from above

    When I think of seaweed, I primarily think of two countries, which couldn't be more different - Japan and Wales! The Japanese use lots of nori seaweed in their sushi, and Wales is known for laver, used in its famous laverbread. This beery shiitake mushroom noodle soup brings the two cuisines together - it's a Japanese-inspired soup, made with Welsh ingredients!

    I was recently introduced to Discover Delicious, a website that celebrates (and sells!) the best Welsh produce - from fresh ingredients like milk and cheese, to prepared products that can go straight into your lunchbox (onion bhaji Scotch eggs, anyone?!). There's a lot of variety on the site, but it's all produced in Wales, often by independent or family-run businesses. Since I'm half Welsh myself, I was excited to give some of it a try!

    When I saw that the site sells both Welsh seaweed and Welsh-grown shiitake mushrooms, I knew I wanted to make something Japanese-inspired. Along with some Welsh beer, chilli and garlic salt, and some spicy hot sauce, I had the makings of a great noodle soup!

    A hamper of Welsh products

    The shiitake mushrooms come dried, so you need to rehydrate them before they can be used. I usually just use veggie stock, but this time I thought I'd use a dark Welsh beer to inject an extra bit of flavour into my noodle soup. Beer is always the right choice! You drain away the beer before using the mushrooms, but they still take on that lovely dark flavour.

    Mushroom noodle soup in a bowl with spring onions and Welsh seaweed

    The rest of the soup is really simple - a few greens and those all-important noodles, along with some aromatics like ginger, garlic, and miso. Then, the toppings! Since the soup itself is nice and straightforward, you can go crazy with toppings to customise it to your tastes. I added chilli salt, hot sauce, spring onions, and that gorgeous Welsh seaweed. Lots of flavour, and every bite is a little bit different!

    Extreme close-up shot of shiitake mushroom noodle soup topped with lots of garnish

    I love this kind of brothy noodle soup - it's not as heavy as a rich, creamy soup, but the noodles give it enough substance that you still feel like you've had a good meal. It's super healthy too!

    Have you ever used Welsh ingredients in your cooking? Check out Discover Delicious to see what they have to offer!

    Shiitake mushroom noodle soup in a bowl on a blue linen

    Beery shiitake mushroom noodle soup

    A simple brothy noodle soup with lots of flavour, including seaweed flakes and shiitake mushrooms soaked in dark beer!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 8 votes
    Print Pin Comment
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 2 people
    Calories:
    Author: Becca Heyes

    Ingredients

    • 20 g (~ 1 cup) dried shiitake mushrooms (halve any particularly large pieces)
    • 100 ml (generous ⅓ cup) dark beer
    • 150 ml (~ ½ cup) boiling water
    • ½ tablespoon oil
    • 50 g (~ 1 cup) finely sliced greens (I used a mixture of leek and cabbage)
    • 1 clove garlic, minced
    • ½ teaspoon minced ginger or ginger puree
    • 750 ml (~ 3 cups) good quality vegetable stock - low sodium is best, as the miso is also salty
    • ½ teaspoon white miso paste
    • 100 g (~ 3.5 oz) dried noodles (egg noodles, rice noodles, etc.)
    • 1 spring onion, sliced
    • Pinch chilli and garlic salt
    • 1 teaspoon hot chilli sauce
    • 1 teaspoon dried seaweed flakes

    Instructions

    • Add the dried shiitake mushrooms to a bowl, and add the beer and boiling water, ensuring the mushroom are just covered in liquid. Cover tightly with cling film, and leave to soak for around 20 minutes, or until completely soft. Drain, and set aside.
    • Meanwhile, heat a dash of oil in a saucepan or deep frying pan. Add the sliced greens, and cook over a medium heat for a few minutes until slightly softened. Add the garlic, ginger, vegetable stock, miso and dried noodles, along with the soaked shiitake mushrooms. Bring to a simmer, and cook for a few minutes until the noodles are fully cooked.
    • Serve the soup topped with some sliced spring onion, a pinch of chilli and garlic salt, a dash of hot sauce, and some dried seaweed flakes.

    Nutrition

    Serving: 0 g - Carbohydrates: 0 g - Protein: 0 g - Fat: 0 g - Saturated Fat: 0 g - Polyunsaturated Fat: 0 g - Monounsaturated Fat: 0 g - Trans Fat: 0 g - Cholesterol: 0 mg - Sodium: 0 mg - Potassium: 0 mg - Fiber: 0 g - Sugar: 0 g - Vitamin A: 0 IU - Vitamin C: 0 mg - Calcium: 0 mg - Iron: 0 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ½ the recipe.

    Here's another Japanese recipe - vegetarian okonomiyaki (cabbage pancakes). These are so delicious!

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    Comments

    1. Ttrockwood says

      May 14, 2018 at 3:56 am

      My gosh i misread the title and thought it said “BERRY shiitake soup”!! Haha!
      I love to make miso soup with everything in it, the texture from rehydrated shiitakes is great- i love the chewy texture. I always add in lots of soft tofu to soak up the miso broth and a good handful of scallions to my bowl.
      What a fantastic company that is- i want everything on the website!! Hopefully they will ship to the US at some point....:/

      Reply
      • Becca @ Amuse Your Bouche says

        May 16, 2018 at 8:41 am

        Haha! Not sure how berries would work in this haha!

        Yeah Discover Delicious is great, some really lovely independent products :)

        Reply
    2. johanna @ green gourmet giraffe says

      May 05, 2018 at 2:00 pm

      what a great way to use laverbread - i have tried it in soup and really loved the flavour - and I love asian noodle soups - sadly my chances of getting hold of laverbread again are a bit slim but who knows!

      Reply
      • Becca @ Amuse Your Bouche says

        May 08, 2018 at 3:22 pm

        You can get the powdered laver like I used from Discover Delicious, check out the link in the post :)

        Reply
    3. Jack Smith says

      May 05, 2018 at 3:43 am

      I like mushrooms but I never think of buying them to cook myself. I’m excited to try some of these!!5 stars

      Reply
    4. Dannii says

      May 04, 2018 at 3:29 pm

      Oh that looks absolutely divine. I love making a mushroom noodle dish and I’m going to have to try adding some seaweed next time too.5 stars

      Reply
    5. Helen Costello says

      May 04, 2018 at 2:24 pm

      Whoa Welsh seaweed sounds incredible - Your soup looks wonderfully packed with interesting ingredients. Sounds so tasty with a kick of heat too.

      Reply
    6. Carrie says

      May 04, 2018 at 1:56 pm

      Amazing! I'm not a huge fan of mushrooms, but I am definitely going to give them a second chance with this recipe!5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        May 05, 2018 at 10:06 am

        You could always switch them out for something else instead :)

        Reply
    7. Natalie says

      May 04, 2018 at 1:34 pm

      This soup sounds so flavorful and so perfect for Spring. I love the addition of dark beer and shiitake mushrooms are one of my favorites. Honestly, I can't wait to try this soup. I know that my hubby will love it too.5 stars

      Reply
    8. Veena Azmanov says

      May 04, 2018 at 12:29 pm

      I love shiitake mushrooms in my soup but my kids have yet to acquire their strong smell and taste. This soup sound so flavorful. I've never had a beer in my soup before. Gotta try this.5 stars

      Reply
    9. Camilla Hawkins says

      May 04, 2018 at 11:49 am

      Loving this recipe, my knowledge of Japanese cooking is not very good but we all love Japanese food so I should really get my act together. Have had a quick peek at Discover Delicious and my eye was immediately drawn to their Banoffee Spread - I think we have a lot in common already:-)5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        May 05, 2018 at 10:05 am

        Banoffee spread sounds incredible! I always think of you with banoffee hehe

        Reply
    10. Kavita Favelle says

      May 04, 2018 at 11:02 am

      I'd never really thought about Japanese and Welsh food together before but of course, the use of seaweed is definitely one ingredient that ties them together! Love the look of this delicious and different noodle soup, a lovely looking fusion creation.5 stars

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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