Mains
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Mains
This deliciously light and flavorful noodle soup is made with a few but flavor packed spices and a whole lot of garlic! It is a very customizable soup that is quick to make and perfectly comforting. This soup has it roots tracing it back to Tibet. It is commonly eaten through the North Eastern region of India as well as Bhutan and Nepal. This version of is heavily inspired by the traditional flavors of the dish and is 100% vegan!
Fresh ramen noodles are tossed in a fiery red chili sauce made of Sichuan peppercorns, crispy garlic chili oil and spicy Thai chili flakes. It only takes about 5 minutes to put together but it takes only a minute to devour.
Warm nutty rust colored chestnut mushrooms are pan fried till crisp and tossed in a super simple sage and brown butter emulsion. The chestnut mushrooms soak up so much flavor yet remain crispy after being cooked down. A touch of salty nutty Parmigiana Reggiano and a few spoons of starchy pasta water create a silky sauce that comes together in minutes. I used Lumache pasta but any short tubby, tubular pasta will work well. While quick to make, this delicious bowl of pasta doesn’t lack in the flavor department. You’ll be sure to love this comforting mushroom pasta!