Raw Vegan Broth with Noodles and Mushroom
 
 
Raw & Vegan Culinary Course
Author:
Ingredients
Marinated Mushrooms
  • 2 cups Maitake or Oyster Mushroom
  • ¼ cup Liquid Aminos
  • 2 TBSP Agave Nectar
  • 2 TBSP Onion Powder
  • 2 TBSP Tomato Powder
  • 2 TBSP Garlic Powder
  • 2 TBSP Brown Rice Vinegar
  • 1 tsp Five Spice Powder
Sunny-Side-Up Egg
  • 1 Block of Firm Tofu
  • 1 Tomato, small
  • ½ cup Raw Pumpkin
  • 1 TBSP Nutritional Yeast
  • 1 tsp Black Salt
  • 1 tsp Agave Nectar
  • 1 tsp Onion Powder
  • 1 tsp Mustard Powder
  • 1 tsp Sunflower Lecithin
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Extra Virgin Olive Oil
Dehydrated Vegetables
  • 1 Green or White Radish, medium
  • 1 Red Onion, medium
  • 2 cups Boy Choy
  • ¼ cup Pumpkin, julienned
  • 2 TBSP Liquid Aminos
  • 2 TBSP Extra Virgin Olive Oil
  • 1 tsp Ground Pepper
Raw Broth
  • 1 Handful of Spring Onion stalks, use white base only
  • 1 Cucumber
  • 1 Celery Stalk
  • 1 Garlic Clove
  • 1 Tomato, medium
  • 1 inch Ginger
  • 1 cup Filtered Water
  • 1 cup Coriander Roots and Stems
  • 1 TBSP Apple Cider Vinegar
  • 1 tsp White Miso
  • 1 tsp Grilling or Poultry Seasonings (mixed herbs of garlic, onion, pepper, tarragon, coriander, cumin, bay leaf, thyme and paprika)
Instructions
Marinated Mushrooms
  1. Mix all the marinate ingredients together and let the mushrooms marinate in the sauce, preferably overnight.
  2. Make sure that the mushrooms are well coated with the sauce on all sides and turn them over onto the other side halfway through marinating.
  3. Lay mushrooms on a teflex sheet and dehydrate at 40°C (105°F) for 4 hours.
  4. Turn mushrooms over onto the other side halfway through dehydrating.
  5. Reserve the marinate sauce for serving.
Sunny-Side-Up Egg
  1. Make the vegan egg yolk by blending all the ingredients except tofu.
  2. Cut the tofu horizontally with 1.5 cm (about half an inch) thickness and then cut a round shape out of the square surface.
  3. The tofu may fall apart if it is too thinly cut. One medium tofu should yield at least two ‘eggs’.
  4. Pour the yolk onto the centre of the round tofu and dehydrate at 40°C (105°F) for two hours to set the yolk.
Dehydrated Vegetables
  1. To prepare the noodles, peel and spiralize the radish. Dehydrate the noodles for 1 to 2 hours to have an al dente texture (optional).
  2. For the onions and bok choy, marinate them in olive oil, liquid aminos and pepper, then dehydrate for 1 to 2 hours. Check frequently to make sure that they do not dry out.
Raw Broth
  1. Use a juicer to extract the liquid from the ingredients, then pour the extracted juice into a blender.
  2. Add water, seasonings, vinegar and miso and blend.
  3. If using a high-speed blender, blend the soup on high speed to warm the soup. Take care not to overheat the soup above 45˚C (105˚F) to keep it raw.
  4. Remove foam on the surface of broth, if there is any, then pour it into a serving bowl.
Plating
  1. Assemble the mushroom, vegetables, egg on top of the noodles.
  2. Garnish with finely chopped spring onions, white sesame seeds and add some marinating sauce (from mushroom).
  3. Serve the soup warm.
Notes
Soup is one of the healthy option for comfort food. However, most raw vegan soups are made using nuts and seeds as base which are high in fats. I created this recipe to make a broth using juice from fruits and vegetables, which is nutritious and easy to digest.

The addition of the 'egg' was a last minute idea which I decided to test out. The 'egg' looked nice and its taste was acceptable. It adds a nice touch to the look of the whole dish.

I would recommend dehydrating the noodles longer so that it is softer and can absorb some of the broth for better taste.

Love and eat the food that will love you back!
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/raw-broth/