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Chick’n Noodle Soup Featuring King Oyster Mushrooms


As Fall is settling in and the weather starts to finally cool off, soup is the first thing on the menu. This is our wicked take on a cold-weather classic: chick’n noodle soup.

Mushroom Chick'n Noodle Soup

 

The mushroom featured in this dish is none other than the mighty king oyster. These fun guys have a perfect meaty texture and neutral flavor that works perfectly with poultry seasoning to achieve a flavor-packed,  shredded vegan pulled chick’n.

Mushroom Chick'n Noodle Soup

 

We’ll be shredding the stalk + stem into our meaty shreds. Cut the cap of the mushrooms off the stalk, and be sure to use them for another dish, toss them in a salad, veg bowl, or a tofu scramble. 

Mushroom Chick'n Noodle Soup

 

After the stalks are shredded the cast-iron skillet pressing begins. These are pressed and seared to become the perfect pulled chick’n for this soup.

Mushroom Chick Noodle Soup

 

Pressing the shreds give them the nice, caramelized crispy bits around the edges that really concentrates flavor and makes all the difference in texture.

Mushroom Chick'n Noodle Soup

 

This chick’n noodle soup keeps well in a mason jar for a meal on-the-go, work lunch or as a soup gift.

Mushroom Chick'n Noodle Soup

 

Let us know if you’re enjoying fall weather with this chick’n noodle soup, and tag us @wickedhealthy on Instagram so we can see your delicious creations!

Photo Credit: Appleseed Cuisine

Chick'n Noodle Soup Featuring King Oyster Mushrooms

Serves: 4-6

Ingredients:


for the mushroom chick’n
1 t oil
16 oz king oyster mushrooms, caps removed
poultry seasoning, to taste
salt, to taste

for the broth
10 cups of water
4 tablespoons of Better Than Bouillon, No-Chicken Base

for the mirepoix
1 t oil
1 medium onion, diced
1 carrot, diced
2 ribs of celery, diced
pinch of salt

to finish

4-6 servings of your favorite type of noodle, prepared according to package instructions
crusty bread + vegan butter


Directions:

to make the mushroom chick’n

First, julienne or slice your shrooms into really thin slices.

Preheat a cast-iron skillet over medium heat, then add the teaspoon of oil. Fill pan with mushroom shreds, dust the top with poultry seasoning, and cover with a second cast-iron skillet of the same size to press.

After a few minutes, the shreds will release their liquid. Keep checking as it presses until the liquid is almost cooked off.

Remove the top skillet, and give the shreds a stir. You’ll see the caramelized edges start to form.

Mix the shreds well, add another dusting of poultry seasoning and a pinch of salt, then put the skillet back on to press again for a few more minutes.

When the shreds are cooked through + meaty-looking, with caramelized edges, remove from the skillet and set aside.

to make the broth

Fill a stock pot with 10 cups of water. Dissolve the Better than Bouillon by stirring, and bring to a simmer.

to make the mirepoix

Heat a clean skillet over medium-high heat. Add a teaspoon of oil. Add onion, carrot, and celery to skillet and sautè. Season to taste with a pinch of salt.

When vegetables are done, remove from the skillet and add to the simmering broth. Add mushroom shreds and noodles to simmering broth and stir until soup is evenly combined.

Enjoy with a crusty piece of fresh sourdough bread and your favorite vegan butter.

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