Cure-all Spicy Ginger Mushroom Soup

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The other day I felt myself starting to get sick so I ran over to Whole Foods and bought up all of the immunity boosting things I could think of. And it worked!

  • 3 cloves garlic
  • 3 cm piece fresh ginger
  • 1 carton chicken broth (low sodium)
  • 2 portobello mushrooms
  • 2 tbsp soy sauce (low sodium)
  • 2 tbsp sesame oil (you can sub another oil if you need to)
  • 1/2 tbsp sriracha
  • 1 serrano pepper
  • 1 cup kimchi
  • 5 mini bell peppers (or one normal size)
  • 2 tbsp ginger paste
  • red pepper flakes (to taste)
  • 1/2 tbsp furikake +some for garnish
  • 4 handfuls spinach
  1. mince garlic and ginger (peel ginger first)
  2. slice and deseed the serrano (you can leave some of the seeds depending on your spice tolerance and the heat of the chili)
  3. heat sesame oil in a medium sized pot over medium heat and add the garlic, ginger and serrano
  4. halve the mushrooms then slice them lengthwise and add to the pot when the other ingredients have turned opaque
  5. add soy sauce, sriracha and furikake, stir and cover
  6. slice the bell pepper(s) and add to the pot
  7. once the mushrooms are looking good and sauteed, pour the chicken stock over
  8. turn heat down and let simmer for 5 minutes
  9. when ready to serve add spinach
  10. top bowls with kimchi and more furikake


© 2016, domenicadreamsofcalamari. All rights reserved.

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