Some of my favourite soul-warming and gut-loving flavours and ingredients are in this scrumptious soup. It’s the perfect simmer to pop together on a cold winter day or anytime you feel your immune system needs a boost, with plenty of beautiful immune-enhancing nutrients from shiitake mushrooms, ginger and garlic.
Serves: 2
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tsp sesame oil
- 4 Asian shallots, finely chopped
- 4 cloves garlic, peeled & finely sliced
- 2 tbsp finely sliced ginger
- 8 cups vegetable stock/broth
- 2 tbsp gluten-free soy or tamari
- ½ cup dried shiitake mushrooms
- 1 cup button mushrooms, finely sliced
- 100g rice vermicelli noodles
- 4 small heads bok choy, sliced in half lengthways
- 200g firm tofu, cut into 2cm pieces
- Chilli flakes & sesame seeds (optional), to serve
Method
- In a large heavy-based saucepan, combine sesame oil, shallots, garlic, ginger, vegetable stock, tamari, shiitake and button mushrooms, cover and bring to a simmer on a low heat for 45 mins.
- While simmering, cook the rice noodles. Add bok choy, tofu and rice noodles and cook a further 5–6 mins.
- Serve topped with chilli flakes and sesame seeds.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
