On Thursday’s Morning Focus, ‘Taste of the Week’ returned with Paul Knapps. Paul has been a firefighter for 35 years while he also enjoys a love of cooking which has resulted in him being known as ‘The Firefighting Chef. This week, Paul joined Alan to discuss his latest recipe for chickenless noodle soup which is the perfect vegan snack.
Ingredients:
5 Medium King oyster mushrooms, shredded
1 packet of udon noodles, or you can use the dried noodles either works well
3 Carrots, dice
3 Celery stick, dice
1 onion, dice
1 leek, dice
4 garlic cloves, chop
TBS Oil (optional)
2 liters veggie stock
2 TBS Fresh sage, chop or 2 tsp of dried sage
2 TBS fresh thyme, chop or 2 tsp of dried thyme
1/4 to 1/2 tsp each white & black peppercorns, toasted and ground or you can use cracked black pepper and ground white pepper
Salt to taste but remember the stock will be salty too so maybe add towards the end if needed
Method:1
Prep all ingredients by slicing dicing and chopping your veggies into a mirepoix ,which is really just roughly chopped up veggies.
Saute all the veggies and garlic for approx 5 mins.
Add all your herbs and seasonings, stir, add your 2 liters of vegetable stock, bring to boil, add noodles.
Stir frequent and cook until noodles are done about another 10 mins . Serve and enjoy.
Note: If you want add at the end some fresh parsley or scallions go for it !,
You can listen to the full interview below.
