Recipe: https://www.thecuriouschickpea.com/vegan-white-bean-wild-rice-soup/
Except we used chicken broth and regular cream (instead of cashew cream).
Warm, hearty and delicious! Great if it's cold or raining. Could also be done with less cream, I think.
I improve this a lot, but we really like the last one I made so here's what I did. Cooked all the things separately:
Omlette - 2 eggs, small amount soy (1/2 tsp?) small amount sesame oil (1/4 tsp?). Cook thin omellete, cut into thin strips set aside.
Snow peas. Stir fried snow peas in a little oil until charred/blistered, set aside.
Oyster mushrooms. Stir fried these in oil until golden and some a little crispy.
Noodles. Cooked fresh chinese egg noodles. Noodle shape matters here. We like thick ones. We also cut the noodles with food scissors so they're not so long; this will make it easier to incorporate other things once cooked.
Combine. In pan, a goodly amount of oil, 1 tsp each garlic and ginger (used paste, but should use minced). Make sure pan is hot enough before oil and oil is hot enough before noodles. If everything is hot enough they shouldn't stick. (I didn't pat noodles dry).
Tossed in the rest of the stuff.
Sauce.
1/3 cup homemade chicken broth
2 tsp soy. 1 tsp dark soy.
1 Tbsp oyster sauce.
This was a good mix of sweet/salty/tangy. No need for additional sugar.
Tried this and really liked it! Quite easy to prep; just cooks a long time in the oven.
We used 1/3 C olive oil instead of 0.8 Cups. We also didn't use cumin+coriander seeds; instead 1 tsp each of cumin and coriander powder.
Original recipe: https://ottolenghi.co.uk/recipes/confit-tandoori-chickpeas
