Mushroom & Seaweed Asian Noodle Soup
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
Instructions
-
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.
