ingredients
6 cups of vegetable broth
¼ cup low sodium soy sauce
2 tbsp rice vinegar
¼ cup tahini
3 tbsp white miso
2 tbsp hot chili oil
¼ cup dried porcini mushrooms
1 inch fresh grated ginger
2 cloves of mined garlic
4 cups of shredded kale
4 tsbp olive oil
2 lbs mixed mushrooms
2 sliced shallots
2 tbsp sesame seeds
¼ cup chopped cilantro
5 soft or hard boiled eggs
method
- In a large soup pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce heat to medium-low and simmer 20 minutes, until fragrant.
- Remove and discard the mushrooms. Bring the soup to a boil over high heat. Stir in the noodles, kale, and cilantro. Let sit 5 minutes or until the noodles are soft.
- Meanwhile, make the crispy mushrooms. Preheat the oven to 425°F. On a baking sheet, combine the butter, mushrooms, shallots, sesame seeds, chili flakes, and a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are golden. Switch the oven to broil, broil 1-2 minutes, until crisp. Watch closely.
- Ladle the soup into bowls and top with the mushrooms, eggs, carrots, green onions, and additional chili oil.
- Enjoy!
