Soups/ Vegan/ Vegetarian

Vegan Portobello Daikon Noodle Soup

Vegan Portobello Daikon Noodle Soup

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Vegan Portobello Daikon Noodle Soup

Soups
By Mama Veggie Serves: 4-6
Prep Time: 15 minutes Cooking Time: 1 hour to 1 hour 15 minutes

Here, Daikon root takes center stage because it is the perfect choice for spiral slicing into ramen-like noodles. You'll want to make sure you have a decent vegetable spiralizer on hand, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer (aff link.) Daikon root used to be difficult to find in some places, but now it's carried by many regular grocery stores due to its growing popularity. My favorite parts about this vegan soup are the caramelized onions, and sauteed Portobello mushrooms.

Ingredients

  • 4” Daikon radish root
  • 3 small white onions, sliced into long strips
  • 3 T. olive oil
  • 3 T. dry white wine
  • Sea salt and black pepper, to taste
  • 8 oz. baby Portobello mushrooms, cut into thin slices
  • 4 c. vegetable stock
  • ¼ c. pesto
  • Garnish: (optional)
  • 3 green onions, green parts only, finely sliced

Instructions

1

Peel the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10 inches. Place trimmed strands on clean kitchen or paper towels to absorb excess moisture and set aside.

2

Heat olive oil in a large, heavy-bottomed skillet with high sides over medium heat. (For best results, do not use a non-stick pan). Add onions and stir until coated with olive oil.

3

Cook approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. (The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time).

4

Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid to scrape up all the brown bits, if necessary. Season with salt and black pepper, to taste.

5

Add the sliced mushrooms to the pan and sauté until tender, approximately 5 minutes.

6

Add vegetable stock and pesto to skillet and simmer over medium-low heat until heated through, about 10-15 minutes.

7

Increase heat to medium and add Daikon “noodles.” Cook for another 5 minutes or until warmed through.

8

Taste and adjust seasonings, as desired. To serve, ladle soup into individual serving bowls and garnish with sliced green onion. Enjoy!

Vegan Portobello Daikon Noodle Soup

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