Potato and Black Mushroom soup

I am so excited to bring you a Tibetan Cuisine-inspired soup with potatoes, noodles, and black fungus mushrooms. It draws inspiration from the Tibetan Churu soup which uses moldy cheese for intense flavor and creaminess. My version is a Vegan soup spiced with Sichuan peppers, miso, nutritional yeast, and lots of garlic.

This is such a hearty winter soup with intense flavors and is perfect for this cold weekend

The black fungus is readily available on Amazon or your local Asian stores. Do soak them for at least an hour in hot water. They will expand to double in size.

The Sichuan peppercorns are also available everywhere and are mild in flavor. The key is to fresh grind them to release the flavors.

The dried black fungus is readily available on Amazon or your local Asian stores. Do soak them for at least an hour in hot water. They will expand to double or triple in size so keep that in mind.

The Sichuan peppercorns are also available everywhere and are mild in flavor. The key is to fresh grind them to release the flavors.

Sichuan peppercorns are actually berries of the prickly ash tree, which is a member of the citrus family. They have a deep earthy flavor with citrusy notes. I absolutely love how they taste in this soup combined with the white peppercorns. If you don’t have white peppercorns, feel free to use black ones.

Potato and Black Mushroom Soup

Servings: 4
Difficulty: easy
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A Whole Food Plant Based hearty winter soup

Ingredients

1 cup dried black fungus
1 handful rice dried noodles
2-4 small potatoes
5-6 cloves of garlic sliced
1 small onion sliced
2 roma tomatoes quartered
1-2 jalapeno sliced ( adjust to your tolerance)
1 tbsp Sichuan peppercorns
1 tsp white pepper corns
1 tbsp organic miso paste
2 tbsp nutritional yeast
Salt to taste
Oil of choice
2 -3 cups of Vegetable broth or water

Directions

Soak the black fungus in hot water for 1 hour
Start with sautéing the onions in oil (or water) and add the garlic when onions are translucent
Add the potatoes and jalapenos and fry for a couple of mins
Crush the peppercorns in a mortar pestle and add to the potatoes
Add the black fungus and 2 cups of broth or water to cover the vegetables.
Simmer with the lid closed for about 20 mins until the potatoes are tender
Add more broth of water if needed and then add the rice noodles. Cook for just a minute and add the miso paste and nutritional yeast. Add the tomatoes and cook for a just a minute. Adjust the salt at this point as the miso is already salty.
The broth will be thick and you can adjust the seasoning at this point. I found I needed more heat so added some more crushed pepper.
Enjoy.

Sharing at: Fiesta Friday