The mushroom featured in this dish is none other than the mighty king oyster. These fun guys have a perfect meaty texture and neutral flavor that works perfectly with poultry seasoning to achieve a flavor-packed, shredded vegan pulled chick’n.
We’ll be shredding the stalk + stem into our meaty shreds. Cut the cap of the mushrooms off the stalk, and be sure to use them for another dish, toss them in a salad, veg bowl, or a tofu scramble.
After the stalks are shredded the cast-iron skillet pressing begins. These are pressed and seared to become the perfect pulled chick’n for this soup.
Pressing the shreds give them the nice, caramelized crispy bits around the edges that really concentrates flavor and makes all the difference in texture.
This chick’n noodle soup keeps well in a mason jar for a meal on-the-go, work lunch or as a soup gift.
Let us know if you’re enjoying fall weather with this chick’n noodle soup, and tag us @wickedhealthy on Instagram so we can see your delicious creations!