Buckwheat Noodles with Mushroom Broth
Ingredients
- 1/2 red onion
- handful of sliced shiitake mushrooms
- 1 1/2 cups mushroom broth
- 1 1/2 cups unsweetened almond milk
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp soy sauce
- 2 tsp maple syrup (optional)
- bundle of buckwheat noodles
Preparation
Cook down 1/2 red onion cut into strips and a handful of sliced shiitake mushrooms until softened.
Add 1 1/2 cups mushroom broth, 1 1/2 cups unsweetened almond milk, 2 tsp minced garlic, 1 tsp minced ginger, 1 tbsp soy sauce, and 2 tsp maple syrup (optional).
Bring the broth to a boil, then reduce to a simmer for 2 minutes, and turn off the heat.
In a separate pot, cook a bundle of buckwheat noodles.
Drain and rinse the noodles once done.
Plate the noodles in a serving bowl.
Ladle the desired amount of broth over the noodles.
Top with preferred proteins or veggies.
