Protein
1 tablespoon peanut oil
1 clove of garlic - minced
1/2 a Vidalia (sweet) onion - diced
3-4 mushrooms - sliced
3 small peppers - julienned
1/2 pound crumbles - I use Morning Star (1/2 a bag)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
(Optional) 1 tablespoon cilantro - chopped
- Heat the peanut oil on medium.
- Sauté the mushrooms on medium until water stops coming out of them.
- Add the garlic and onion and sauté until the onion is translucent.
- Add the peppers and crumbles and turn the heat up to medium.
- Once the crumbles are completely thawed and begin to cook sprinkle on the salt and two kinds of pepper.
- With about a minute to go add the cilantro (optional).
- Stop cooking when the crumbles begin to slightly stick to the bottom of the pot.
- Remove from pot and set aside in a bowl. Leave about two tablespoons in the pot.
- Take pot off of heat and turn burner down to low.
Broth
1/2 tablespoon grated ginger
2 tablespoons Gochujang
1/2 tablespoon Sirracha
2 tablespoons Soy Sauce
1 cup vegetable broth
3 or 4 cups water
1 or 2 bundles of rice noodles
1 egg
(Optional) 1 teaspoon chives - chopped
- Add all ingredients except the vegetable broth and water to the pot.
- Put back on heat and turn up to medium.
- Stir constantly until Gochujang is bubbling a little. Continue bubbling for 30 seconds then add vegetable broth.
- Stir well and bring to a simmer.
- Once simmering add water.
- Bring to a boil.
- While bringing to a boil get ready to fry an egg in a skillet.
- Turn heat down to low.
- Add rice noodles.
- Start egg frying.
- When noodles are aldente remove with spoon and fork and put in soup bowl.
- Add broth to bowl to cover noodles leaving room for crumbles on top.
- Carefully spoon crumbles on top of noodles and broth.
- Top with a fried egg.
- Sprinkle with chives (optional).