Black Rice Noodle Roasted Maitake Soup is so delightful. Nicely filling with oodles of flavor and variety in texture. This soup is gluten free, and no meat is added. If you nix the egg, it’s vegan too.
As I mentioned, this soup is filled with a variety of textures. Here’s a list of the textured ingredients:
- maitake mushroom – a woodsy mushroom, roasted until edges are crispy
- rice noodles – made with black rice, has a nutty flavor
- carrots – thin julienne strips, sweet and crunchy
- egg – cooked for 6 mins, no more for a soft creamy yoke
- scallions – added once the soup is ready for flavor, color and crunch
As I mentioned, simply nix the egg if you’d like Vegan Black Rice Noodle Roasted Maitake Soup.
Maitake mushrooms are relatively new to me, and they are so good. Have you tried them? If no, give them a try, perhaps in this recipe, and you will be maitake mushrooms this…. and maitake mushrooms that! Black rice noodles are a new item to me too – they’re made from a deep purple colored rice which is wheat and gluten free. They’re tasty and very appealing when added to soup.
The soup base is simple, made with yellow onion, carrot, vegetable stock, rice vinegar and soy sauce or gluten free tamari.
This Black Rice Noodle Roasted Maitake Soup is such a nourishing meal in a bowl and a joy to eat.
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 8 oz maitake mushrooms
- Drizzle olive oil
- 2 x 3 oz black rice noodles
- 1 tbsp vegetable or peanut oil
- 1 1/2 cups yellow onion (diced)
- 1 cup carrot (sliced)
- 6 cups unsalted vegetable stock
- 1 1/2 tbsp rice vinegar
- 2 tbsp soy sauce or gluten free tamari
- 1/2 cup carrot (cut into long thin julienne strips)
- 2 eggs
- 1 cup scallions
- Baking sheet
- Stock pot or large saucepan
- Large sieve or colander
- Small pan to cook eggs
- Place maitake mushrooms on a baking tray and drizzle with olive oil.
- Place in a preheated oven at 425 and cook until edges are crispy and you can smell the woodsy scent of the mushroom.
- Remove from oven and tent with foil to keep warm.
- While maitake is roasting, cook noodles as directed on the packaging, remember to add a little salt to the hot water when cooking, so that the noodles are a little seasoned.
- Once the noodles and cooked, drain and rinse with cold water and set aside.
- Heat oil in stock pot on high heat, then add onion and carrot and allow to cook for approx. 10 minutes. Avoid browning, you just want them to sweat and release flavors. Lower heat if necessary.
- Add stock, rice vinegar, soy sauce or tamari.
- Raise heat to high if necessary and mix thoroughly.
- Allow liquid to bubble, then lower heat to simmer and cover.
- Allow ingredients to cook until carrots become soft - approx. 30 mins.
- Strain soup using a sieve or colander, and discard onions and carrots.
- Return soup base to pot and set aside to cook eggs.
- Place eggs in pan and cover with cold water, and then place on high heat.
- Cook eggs for 6 mins - no more! Discard hot water and rinse with cold immediately.
- Return soup base to medium heat, then add carrot strips and allow to soften - approx. 3 mins.
- Add noodles and stir to warm through a little.
- Divide mushrooms into two portions and place each portion in the middle of each bowl.
- Carefully pour soup base on top and then divide carrots and noodles, placing them around the mushrooms.
- Peel eggs, and cut in half and carefully balance egg halves on top of carrots and noodles.
- Sprinkle with scallions and serve immediately.
I used a julienne peeler to create the thin strips of carrot.