Quick Mushroom Noodle Soup
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Rehydrate the mushrooms with the just-boiled water in a bowl for 15-20 minutes. De-stalk and slice the mushrooms thinly. Retain the soaking water.
Cook the noodles as per packet instructions.
Place the greens in a bowl, blanch with just-boiled water for 5 minutes and drain. Add the water or stock to a saucepan with the mushroom soaking water, both soy sauces and the nutritional yeast. Simmer for 5 minutes.
Assemble your bowl with the noodles, mushrooms and greens. Bring the broth to a full
boil, ladle the broth into the bowl, then quickly add the egg, halved, and the spring onion.
Top with sesame oil, if using, and any other condiments you like.
Vietnamese Vegetarian by Uyen Luu (Hardie Grant, £25) Photography: Uyen Luu
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