This vegan mushroom noodle soup is made with three kinds of mushrooms to make the most deliciously potent broth. It was inspired by a dish known as “double mushroom soup” (shuāng gū miàn, 双菇面) that I first tried in a Buddhist temple cafeteria in Shanghai. It carries on a long tradition of vegan and vegetarian
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This post first appeared on The Woks Of Life - A Culinary Genealogy, please read the originial post: here