Vegan, FODMAP & GF optional
It’s mid-week and I’m slightly overwhelmed. Work is busy, life is busy, and it’s COLD & snowy outside. It’s a soup week, with no time (or honestly much motivation) to shop, chop, simmer and stew. My kitchen tools are simple – a pot, cutting board and a chef’s knife. What can I whip up to satisfy the need for comfort, warmth, nutrition and big flavor? This shiitake noodle soup fits that bill – it comes together in 15 minutes but satisfies the soul as if it’s been simmering all day. For 2 servings (can easily be doubled):
For 2 servings (can easily be doubled):
- 2 cloves garlic, chopped
- 1 Tbsp chopped ginger
- 1 Tbsp avocado or other neutral oil
- 1/2 cup thickly sliced shiitake (or other mushroom. Would work well with oyster, enoke or button)
- 1/2 cup grated carrot
- 4 cups vegetable or chicken broth
- 4 Tbsp soy sauce (I’m allergic, so coconut sauce is my go-to sub!)
- 2 Tbsp apple cider vinegar (I suppose the traditional ingredient would be rice vinegar, but why not add some added health benefit)
- 2 oz quick-cook noodles (long-life, ramen or rice noodle would all work well)
- 1/2 cup chopped fresh spinach or bok choy
- 2/3 cup protein, sliced (shrimp, tofu or chicken would all work! If the protein is raw, add it with the mushrooms at the beginning of the recipe, otherwise add it with the greens at the end)
- 2 tsp sesame oil (optional)
In a large saucepan over medium-low, heat avocado oil. Add garlic, ginger, mushrooms and carrots (and protein if raw) and cook, stirring until softened. Add broth, soy, vinegar and heat to simmer. Add noodles and cook, covered, 3-4 minutes until softened. Add greens (and if using cooked protein, add here) and sesame oil and cover pan to heat protein and wilt greens.
Serve hot. And enjoy!
*There is no WRONG way to make this. To make it FODMAP friendly, use garlic-infused oil instead of garlic, or just eliminate it completely. Use oyster mushrooms instead of shiitake. For a GF version, use gluten-free soy and rice noodles.