Ingredients

The following ingredients have 5 Servings
  • 1 red bell pepper, small dice
  • 1 Tablespoon minced garlic
  • 2 teaspoons fresh minced ginger
  • 4 cups (32 oz.) mushroom broth *
  • ½ cup vegetable broth *
  • 1 ½ cups water
  • 4 Tablespoons low sodium tamari, (divided) *
  • 1 Tablespoon rice vinegar
  • ½ teaspoon organic maple syrup
  • 1 Tablespoon dried minced onions
  • 1 cup snow pea pods
  • ½ cup carrots, grated
  • 1 cup edamame (frozen)
  • 4 oz. button mushrooms, sliced (or mushroom of choice)
  • 3 green onions, thinly sliced
  • 2 Tablespoons red miso *
  • 2 cups “Chopped Greens Blend” (cabbage, kale, broccoli, shredded Brussel sprouts and Radicchio) or baby spinach or Napa cabbage
  • 8 oz. noodles (noodles of choice) *
  • Garlic Chili Paste (see notes) *
  • Crushed red pepper flakes
  • Toasted Sesame Seeds *
  • Microgreens/Bean sprouts
  • Jalapeno peppers
  • Sriracha
  • Sliced green onions

Instruction

  • Prepare all the veggies, set aside.
  • Clean and slice all the mushrooms, then placed them ina large ceramic/enamel lined Dutch oven/pot or similarly large stockpot with 1 Tablespoon of Tamari. Sauté them for approx. 5 minutes over medium-high heat to get the mushrooms to release some of their water. Then move the mushrooms AND any left-over liquid (if any) to a bowl, set aside until later.
  • Cook the noodles according to package directions, drain, rinse really well with cold water, and set aside.
  • In the same large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) that you originally sautéed the mushrooms in, add the diced red bell pepper and sauté over medium-high heat for 5 to 7 minutes to soften, then add the finely minced ginger and garlic. Sauté over medium heat for 30 seconds.
  • Add the mushroom broth, vegetable broth, water, tamari, maple syrup, rice vinegar, and dried minced onion flake, bring to a boil, then immediately lower to a simmer.
  • Add all the remaining ingredients (sautéed mushrooms, snow pea pods, grated carrots, edamame, green onions), except the miso, chopped greens, and cooked noodles, simmer for 5 minutes.
  • Stir in the miso to dissolve, then add the chopped greens. Cook for a few minutes, then serve the soup immediately over individualized bowls filled with some of the cooked noodles. Do not add the cooked noodles to the soup pot, they tend to release too much starch. This is the way most restaurants serve this soup, and we feel that it works best to not place the noodles into the soup.
  • Top with Chili Garlic Paste, and any other optional toppings.