Mushroom & Seaweed Asian Noodle Soup
by @daisy_scoopwholefoods
Ingredients
- 3 tbsp olive or macadamia oil
- 3 sliced onions
- 5 sliced garlic cloves
- 2 inch piece sliced fresh ginger
- 2 heaped tbsp miso paste
- 1 large bay leaf
- small handful of fresh basil leaves
- 1 cinnamon stick
- 4 cloves
- 1 sheet of nori
- 2 handfuls of dried seaweed of choice
- 300g portobello mushrooms
- 100g shiitake mushrooms
- 20g dried mixed forest mushrooms or dried porcini mushrooms
- 2 servings of rice noodles or noodles of choice
Directions
Roughly chop all the mushrooms. Heat oil in a large cast iron pot on high. Add onions, garlic, ginger, miso and bay leaf. Sauté on high heat until onion starts caramelizing. Reduce heat to medium and add mushrooms. Cook for a couple of minutes, stirring constantly until mushrooms are glazed and starting to sweat. Add the reishi and kelp powders, tamari, coconut aminos and 1/2 the nori sheet cut into thin strips. Mix well and then add the cinnamon, clove, basil, water and salt. Reduce heat to low, cover with a lid and simmer 45 mins. Strain the broth and return to the pot. Add broccoli and simmer for 10 mins, prep your noodles at this point, then add the kale and chicken/tofu and simmer for a further 5 mins. Add cooked noodles, serve and garnish with chopped spring onions, sliced nori and sesame seeds.
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