{"id":5221,"date":"2014-07-16T05:00:48","date_gmt":"2014-07-16T12:00:48","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=5221"},"modified":"2017-02-23T14:21:00","modified_gmt":"2017-02-23T22:21:00","slug":"oyster-mushroom-noodle-soup","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/oyster-mushroom-noodle-soup\/","title":{"rendered":"Oyster Mushroom Noodle Soup"},"content":{"rendered":"

Today we’re making a plant-based version of chicken noodle soup. That must mean we’re adding cubes of tofu to our soup, right? Not so fast! Notice those shreds of “chicken” in this soup? They aren’t chicken. They aren’t tofu. They aren’t unhealthy mock-meat. Nope, these are oyster mushrooms<\/em><\/strong>. <\/p>\n

\"OysterMushrooms\"<\/p>\n

The day I discovered that oyster mushrooms, look, feel, and taste like chicken (in a good way) was one of the happiest of my life. These fragile white mushrooms grow in the shape of oyster shells (thus the name) and I buy them from the mushroom guy at my farmer’s market (don’t we all have mushroom guys?). They’re really incredible for a million reasons, but their chicken-like properties makes them one of my new favorite ingredients. <\/p>\n

In this soup, these mushrooms not only replace the chicken’s shape and texture, they also enhance the broth, giving it a rich and meaty and comforting taste to go along with the bounty of fresh veggies, comforting pasta, and fragrant herbs. I mean, I had high hopes for this soup, but it really blew me away. Best of all, it’s dead simple to make and takes no time at all. I don’t care if it’s 100\u00ba outside (like it is in California this week), make this soup ASAP. <\/p>\n

\"NoodleSoup\"<\/p>\n

Makes 4 servings<\/strong><\/p>\n

\n

Ingredients:<\/h4>\n
\n