Pumpkin Katsu Noodle Soup
Get cozy with this Pumpkin Katsu Noodle Soup featuring deep-fried oyster mushrooms - a warming and flavourful dish perfect for the cold season! Sauté veggies, spices, pumpkin puree, and coconut milk for the soup, and fry up battered oyster mushrooms for a crispy topping. Serve over noodles and garnish with coriander, chilli oil, and sesame seeds for a delightful meal!
Serves: 2
45 minutes
Cook time
Ingredients
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Karanchi Chili Crisp
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- 3 carrots
- 1 onion
- 3 cloves garlic
- 1 thumb piece ginger
- 1 tbsp katsu curry powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 cup pumpkin purée
- 1 can coconut milk
- 200ml veg stock
- 1 tsp brown sugar
- 150g Oyster mushroom clusters
- 50g Panko breadcrumbs
- 2tbsp Vegetable oil
- 150ml plant milk
- 2 tbsp plain flour
- Your choice of noodles
- Chilli oil, sesame seeds, and coriander for garnish
🔄Sam Jones's Suggested Substitutes
Pumpkin Purée Butternut Squash Purée
Coconut Milk Almond Milk
Oyster Mushroom Shiitake Mushrooms
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