Preparation: 30 minutes | Portions: 2
100 g King Oyster mushroom
100 g bean sprouts
2 branches of Swiss chard
1 red pepper
100 g rice noodles
2 tbsp olive oil
3 cup of water
1 tbsp sriracha sauce
2 tbsp honey
2 tbsp soy sauce
4 tbsp miso
4 black garlic cloves
Salt and pepper
In a first saucepan, cook the rice noodles until al dente. Drain and add a tablespoon of olive oil.
Cut the red pepper, oyster mushrooms, and Swiss chard into thin strips.
Separate the leaf section of the Swiss chard.
In a second saucepan, heat a tablespoon of olive oil over medium-high heat.
Sear the red pepper, oyster mushrooms and the stem section of the Swiss chard until you get a light color.
Add the water, sriracha sauce, honey, soy sauce, miso, and two mashed black garlic cloves to the vegetables.
Mix well, then heat over medium heat for 10 minutes.
Add the chard leaves and the bean sprouts, then continue cooking for 2 minutes. Add salt and pepper to taste. In a bowl, place the rice noodles, then pour the soup over the top. Cut two cloves of black garlic into thin slices and place on the soup.