Immune Boosting Ginger Mushroom Noodle Soup

This delicious mushroom noodle soup is a great immune boosting meal for cool spring nights.

Containing Vitamin D rich mushrooms, anti-inflammatory and immune strengthening garlic, ginger and whole grain noodles –  for a healthy gut.

 

Course Anti-Inflammatory, Dairy free, Gluten free, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 500 grams of mixed mushrooms of choice
  • 1 carrot peeled and sliced into coins
  • 1 small onion sliced in half, charred and set aside.
  • 1 thumb sized piece of ginger minced
  • 1 chilli chopped
  • 2 cloves of garlic minced
  • 2 teaspoons of coconut oil
  • 2 litres of low sodium vegetable broth either homemade or Sol vegetable broth
  • ½ -1 tablespoon of tamari
  • 1 teaspoon of coconut sugar
  • 1 serving of brown rice vermicelli OR 100% buckwheat noodles per bowl.
  • Mixed herbs to serve Thai basil, watercress and coriander are nice.

Method

  • Start by peeling 1 small onion, and charring over an open flame or under the grill.
  • Prepare your garlic and ginger, finely mince both and set aside.
  • Now prepare your mushrooms and carrot, slice half of your mushrooms and cut the other half into quarters, allowing for a nice texture, slice your carrot into coins.
  • Heat your coconut oil in a large soup pot, on a medium heat.
  • Add mushrooms and sauté until golden but not overcooked. Add in your minced garlic, ginger, carrot and chopped chilli and saute until fragrant.
  • Add in your onion halves and 2 litres of your prepared vegetable broth.
  • Season with one tablespoon of tamari and 1 teaspoon of coconut sugar and allow to simmer for 15-20 minutes.
  • Once simmered, season to taste, adding more tamari if necessary.
  • Finally prepare your noodles according to package directions.
  • Serve your bowl of noodle soup by placing your cooked noodles in the bowl and ladling over the mushroom soup.
  • Garnish with your herbs of choice and a wedge of lemon or lime.

 

Ashley is a qualified Nutritionist ( Bachelor of Health Science (Nut Med) passionate about home cooking and healing through wholefoods.  Her special interests include disorders of the skin and children’s health, including fussy eaters!

 

 

 

Ashley Baker