Vegan Mushroom Tom Yum
ID: 75be5e31...
A highly flavorful, vegetarian and vegan version of the classic Thai Tom Yum soup. It utilizes a homemade vegetable stock and a mix of Asian mushrooms to replicate the savory depth usually provided by meat and fish sauce.
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🍳 Cooking Flow
Simmer daikon, onion, cilantro roots, peppercorns, and garlic in water for 1 hour to make vegetable stock. → Infuse oil with chili flakes, then add the strained vegetable stock along with lemongrass, galangal, kaffir lime leaves, and charred shallots. → Add mixed mushrooms and simmer briefly. → Season with soy sauce and sugar, then turn off the heat. → Stir in tomatoes and fresh lime juice, then garnish with cilantro.
Cooking Steps
Brief Cooking Order
Simmer daikon, onion, cilantro roots, peppercorns, and garlic in water for 1 hour to make vegetable stock. → Infuse oil with chili flakes, then add the strained vegetable stock along with lemongrass, galangal, kaffir lime leaves, and charred shallots. → Add mixed mushrooms and simmer briefly. → Season with soy sauce and sugar, then turn off the heat. → Stir in tomatoes and fresh lime juice, then garnish with cilantro.
Introduction
A highly flavorful, vegetarian and vegan version of the classic Thai Tom Yum soup. It utilizes a homemade vegetable stock and a mix of Asian mushrooms to replicate the savory depth usually provided by meat and fish sauce.
Step 1
Make the vegetable stock: In a pot, combine the daikon radish chunks, onion chunks, smashed cilantro roots, cracked white peppercorns, smashed garlic, and 6 cups of water. Simmer for about 1 hour.
Step 2
Prepare the herbs: Smash the bottom halves of the lemongrass stalks and cut them into chunks. Slice the galangal into thin rounds. Bruise and tear the kaffir lime leaves. Broil the shallots in the oven until charred.
Step 3
Prepare the mushrooms: Slice the oyster, enoki, and fresh shiitake mushrooms into bite-sized pieces. If using black fungus, soak them in warm water.
Step 4
Once the stock has simmered for an hour, strain out the vegetables. You should have about 3 cups of vegetable stock.
Step 5
In a new soup pot over medium heat, add a little oil followed by the chili flakes. Let the chili infuse the oil until it turns red and toasty.
Ingredients List
Important Notes
Do not substitute the vegetable stock with plain water. Because this is a vegan recipe lacking animal fats and bone broths, a good vegetable stock is essential to provide body and flavor to the soup.
Adding a little oil at the beginning helps to extract the red color from the chili flakes and adds a necessary touch of richness to the otherwise entirely lean vegan broth.
Broiling or charring the shallots adds a smoky depth to the soup, which compensates for the lack of meat.
Avoid using button mushrooms, as their spongy texture does not integrate well with the soup. Stick to Asian varieties like oyster, enoki, and shiitake.
The infusion herbs (lemongrass, galangal, kaffir lime leaves) are meant to flavor the broth and are traditionally not eaten.
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