Mushroom Soup with Rice Noodles
Much as I love a hearty winter soup, this quick, easy clear soup is perfect for spring and autumn meals. It’s vegan, gluten-free, and only takes about ten minutes to make! This recipe makes enough for four.
½ lb brown mushrooms, sliced
½ lb wild mushrooms, if available, sliced
4 oz Pad Thai noodles
4 cups vegetarian broth – I like Better than Bouillon made up with hot water
1 tsp cornstarch
Sesame oil to taste
Sea salt and freshly ground black pepper to taste
1 tsp umami seasoning (or to taste)
Light olive oil or vegetable oil for cooking the mushrooms
1. Heat 2 Tbsp of oil in a medium sized saucepan. Throw in the mushrooms (and wild mushrooms) and sauté until starting to brown.
2. Add broth and pad thai noodles. Bring to the simmer, stirring from time to time, until the noodles are just cooked.
3. Made the cornstarch into a thin paste, and add to the soup in a thin stream, stirring constantly; simmer for one minute until the soup thickens.
4. Taste and adjust the seasonings; add 1 tsp sesame oil, and serve at once.
If desired, add ¼ cup sliced scallions or other greens 2 minutes before noodles are done.
You can also add cubes of tofu for extra protein.
And HERE is the .pdf file.