u/Viewonly

Ingredients:

200g Udon noodles

400g Coconut milk

30g Silken tofu

100g Enoki mushrooms

1–2 tsp Tom Kha Kai paste (instant sour spicy coconut paste)

3 tsp Mushroom chili oil (Laoganma)

1 tsp Sesame oil

A few coriander leaves

Green onion

For the Mushroom Batter:

2 tbsp Flour

1 tbsp Cornstarch

100ml Water (cold)

½ tsp Salt and pepper

½ tsp Baking powder

How to Make:

Boil water, add the udon and boil for 3 minutes. Strain and toss with a little sesame oil so they won't stick. Boil the coconut milk and season it with a spoonful or two of the Tom Kha paste, adjusting to your taste. Whisk the batter ingredients together. Submerge the enoki mushrooms in the batter, then fry them in hot oil for about a minute on each side. Drain on a wire rack or paper towels. It makes a crispy and very tasty topping! Cut the silken tofu into small cubes. Put the noodles in a bowl and pour the hot soup over them. Top with the silken tofu and coriander leaves. Drizzle over the flavorful mushroom chili oil, sprinkle with diced green onion and place the crispy enoki on the side.

I really enjoy this noodle soup so much - it's creamy, comforting and lovely. I hope you try it and love it as much as I do! Enjoy this vegan version, or you can add some prawns or chicken, it will still taste amazing!