It is freezing here so crock pot soup in process. A very very loose Ash reshteh. The onion and garlic, and a box of button mushrooms were oiled (olive) and pre-browned in the oven and the tumeric and hint of cumin added at the end to not leave them raw in the liquid. I tucked in an ancho chile (dried pasilla) and a single star anise wing. For the legume I am using plain old brown lentils. Some pre-softened carrots for sweetness. I prefer it with just spinach adding fresh herbs when ready to eat in each bowl. My cooking tradition always cooks the noodles separately and with this quantity I definitely did not want wheat based pasta. I actually enjoy/crave the texture of shirataki so I added a packet of the tofu ones in a tubular shape. Smells great now, but I have several hours before it is ready and it is always better after sitting overnight. Oops and some tamarind water just cuz the huge bag of pods fell out of the cupboard
In the crock:
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