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.
- 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.
- 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!