The vegan recipe for Misua Soup with Ginger and Seaweed Sprouts:
servings – 2
Ingredients
- 120 g salted Chinese noodles/misua
- 2 tbsp seaweed sprouts
- 50 g fresh oyster mushrooms (wash and split into 2 to 3 pieces)
- 1 thumb-size piece ginger (wash and cut into fine strips)
- 2 tbsp vegetable oil
- 5 cups water
Seasonings
- 1 tsp salt
- 1 tbsp nutritional yeast flakes
Method
- Heat vegetable oil over low flame and fry the ginger strips until golden brown; add water and boil over medium heat.
- Add seaweed sprouts and oyster mushrooms; cook for 5 minutes.
- Add salt, nutritional yeast flakes and salted Chinese noodles; cook until the noodles turn soft.
- Ladle into soup bowls and enjoy!
Interestingly enough, most of the misua noodles are already vegan so you’d just have to worry about what you’d want to put as the extra ingredients.