@beyondofficial_
Beyond Officialshift into weekend soup mode with this beyond steak kimchi noodle soup 🍜 full recipe below! 📹: @erictriesit SERVES: 1 servings COOK TIME: 10 minutes INGREDIENTS: 2 king oyster mushrooms, sliced into planks A handful of shimeji mushrooms 1/2 package Beyond Steak 1/2 red chili, sliced thinly 1 clove of garlic, minced 1 tbsp low sodium soy sauce 1 tbsp brown sugar 2 tsp vegetarian dashi or vegetable broth powder 2 tbsp low sodium soy sauce 1/2 tsp white pepper 1 tbsp sesame oil 3 tbsp plant-based kimchi liquid brine 2 cups boiling water 1 serving of noodles, cooked to package instructions 1 stalk of bok choy, leaves separated 1/8 cup plant-based kimchi, chopped Chopped green onions and parsley to taste Optional drizzle of chili oil PREPARATION: 1. Slice king oyster mushrooms into planks. Using a knife, carefully slice a crosshatch pattern on each side. With a little bit of oil, pan fry mushrooms over medium heat until golden brown. Season with salt, remove from the pan, and set aside. 2. In the same oiled pan, add Beyond Steak. Saute for about 5 minutes. Then add soy sauce, garlic, water, and brown sugar. Allow to simmer until the liquid has evaporated. 3. In a large noodle bowl, add vegetarian dashi powder, low sodium soy sauce, white pepper, sesame oil, and kimchi brine. 4. In a large pot of boiling water, cook noodles according to package instructions. 2 minutes before the noodles are finished, add in the bok choy. 5. Finally to assemble, pour boiling water into the bowl while mixing. Add in the noodles and add all of your toppings. Finish with chopped green onions, parsley, and a drizzle of chili oil.
On the profile · Jan 24, 2025