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Asian Inspired Mushroom Soup

Super simple and very nutritious, this Asian-inspired soup is the perfect goal for a foodie on the weekend. All of the Magic is in the broth. It has a depth of umami flavor from the mushrooms, brightened by the healing blend of herbs like ginger and garlic. Focus on the broth and everything else is easy peasy!

The Broth

1 Tbsp avocado oil

5 cloves garlic, roughly chopped 2-inch piece ginger (peeled and finely diced)

1 medium onion (coarsely chopped)

6 cups mushroom vegetable stock (Homemade or store-bought)

1/4 cup coconut aminos

1 pkg dehydrated shiitake mushrooms

1 tsp toasted sesame oil

1/2 tsp  red pepper flakes (optional for a bit of spice)

1 tsp of poultry seasoning

1Tbsp coconut sugar or maple syrup

1 tsp of Celtic sea salt

8 ounces gluten-free noodles (GF ramen noodles, mung bean threads, GF angel hair chickpea pasta)

TOPPINGS optional

1/2 cup chopped green onion (for garnish)

Blanched or pan-seared baby bok choy

julienned zucchini

Thinly sliced shitake or a bunch of shimeji mushrooms

 

Instructions

  • In a large pot, heat oil then add garlic, ginger, and onion. Sauté until the onion begins to get brown edges.
  • Add the mushroom vegetable broth, coconut aminos, and dehydrated mushrooms then stir.
  • Simmer, then reduce heat to low and cover. Simmer on low for at least 1 hour, but you can simmer for 2-3 hours to deepen the flavor.
  • Taste broth and adjust seasonings as needed, adding more coconut aminos or sesame oil if you want.
  • 30 minutes from serving, prepare any desired toppings.
  • Strain broth for serving.

NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add noodles and cook according to package instructions Drain and set aside.

To serve, divide the noodles between four serving bowls. Top with strained broth and toppings.

Adapted from: https://minimalistbaker.com/easy-vegan-ramen/

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