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.

 

Recipe by Ashley Baker

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!

 

 

 

Mr Vitamins
Mr Vitamins