Curry noodle soup with leek and coconut milk

Hello everybody! I come with what will probably be the last soup for a good season, when the heat is already starting! Still, these types of dishes feel great on rainy days like yesterday. This curry noodle soup is a fantasy, it has a leek, ginger and mushroom base, which together with the mushroom broth (resulting from hydrating the dehydrated mushrooms) >+ the coconut milk, you have a super creamy and aromatic result.

This time I used some whole wheat noodles, I highly recommend that you use this type of wheat noodle that comes «curly», instead of the typical rice one. I feel that this recipe is better. It is quite common for this type of noodles to contain eggs, so take a good look at the ingredients. I usually buy them in Asian food stores, which are also quite cheap.

Ingredients

200 gr Wheat noodles
A small piece of fresh ginger
1/2 bowl Shiitake dehydrated mushrooms
1/2 bowl Moixernons dehydrated mushrooms (if you can’t find them, add more shiitake)
2 large leeks
Olive Oil
Tofu (firm or soft , as you wish)
Kome Miso (you can use other types of miso)
Can of coconut milk
Soy sauce or Tamari
Curry
Garlic powder
Optional: Heura in Mediterranean snacks

Step by step

  1. We will start by soaking the dehydrated mushrooms in plenty of hot water.
  2. On the other hand, chop the two leeks into slices and put them into the pot.
  3. Peel a cube of fresh ginger and insert it into the pot as well.
  4. On the other hand, take about 100 gr of tofu and cut it into medium sized cubes. Reserve them.
  5. Now, remove the mushrooms from the water (remember not to throw the water away) and place them in the pot.
    We skip the base ingredients for the noodle soup

    We skip the base ingredients for the noodle soup

  6. Grease with a generous splash of olive oil and sauté over medium heat, until the vegetables are reduced and poached well.
  7. When the vegetables are already well poached, lightly bathe all the sautéed with soy sauce, and lower the heat to medium-low power.
  8. Sauté and stir until the vegetables absorb all the soy sauce.
  9. At this point add all the water from soaking the mushrooms and the can of coconut milk.
  10. Remove We mix well until the coconut milk is melted with the other ingredients.
  11. Now, we add 1/2 tbsp of curry (if you use a poor quality or little intense curry, you may need to add more) and 1/2 tablespoon of garlic powder.
    Add the mushroom broth and coconut milk

    Add the mushroom broth and coconut milk

  12. Add the tofu cubes and stir again.
  13. Keep gently boiling for 8 minutes so that the flavors mix well.< /li>
  14. Meanwhile, in a separate pot, bring plenty of water to a boil and cook the 200 gr of wheat noodles for 3 min. or the time indicated on the package, since it can vary depending on the type of noodle.
  15. On the other hand, if you are going to decorate with Mediterranean bites from Heura, sauté them in a pan with olive oil until golden and reserve.
  16. After 8 min. of boiling of the broth, turn off and add 1/2 tablespoon of kome miso or the miso paste that you are going to use.
  17. Stir to dissolve the paste well.
  18. And now, In a bowl, we pour a good amount of broth, a generous portion of noodles and three bites of Heura (in case you are going to put heura), as you will see in the photo below.
  19. ¡¡ Serve it hot and enjoy!
    We assemble the curry noodle soup with milk from coco

    We assemble the curry noodle soup with milk coconut

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