Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon canola oil
  • 12 ounces crimini mushrooms (sliced)
  • 2 tablespoons minced ginger
  • 2 cloves garlic (minced)
  • 1/2 teaspoon ground pepper
  • 1/8 teaspoon salt
  • 7 cups low-sodium vegetable broth
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoons hoisin sauce*
  • 6 ounces brown rice noodles
  • 4 cups chopped kale

Instruction

  • Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
  • Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
  • Add the garlic and cook for 1 minute. Season with salt and pepper.
  • Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
  • Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
  • Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.