A veggie packed, warming, mushroom based soup perfect for chillier days.
- 2–3 cups water
- 2 tablespoons mushroom broth powder (or use 2-3 cups veggie stock)
- 1 clove crushed garlic
- 2 pieces of kombu (optional)
- 1 tbsp tamari
- 1 tbsp miso paste
- 1 tsp toasted sesame oil (optional)
- veggies of choice
- handful of shiitake mushrooms
- 1/4 cup dry wakame (seaweed)
- 1 zucchini
- 1/2 watermelon radish
- 1/3 packet of tempeh
- 1/2 cup Cascadian Farms Organic Broccoli Florets
- 1 tbsp tamari
- 1/2 tbsp maple syrup
- pinch of paprika
- Begin by preparing the soup base. Combine water or veggie stock, garlic, kombu and tamari in a pot and bring to a boil. Lower heat to simmer and dissolve miso paste into the broth. Add shiitake mushrooms and sesame oil and allow broth to simmer on low heat while you prepare your other ingredients (~8-10 min).
- While the stock is simmering, prepare your toppings. Combine dry wakame in a bowl with warm water and allow to soften, then drain. Spiralize your zucchini to make noodles and set aside. If you prefer, you can steam your zoodles beforehand as well. Thinly slice watermelon radish into spears and set aside.
- Prepare your tempeh. Combine tamari, maple syrup and paprika and coat tempeh evenly. Cook 2-3 minutes per side on a pan.
- While tempeh is cooking, toss in frozen broccoli to the soup to defrost.
- To assemble, place your zoodles, wakame, mushrooms, tempeh, broccoli florets and watermelon radish in a bowl. Pour broth over the ingredients and enjoy!
- Prep Time: 15
- Cook Time: 10
- Category: soup, mains
- Method: boiling
- Cuisine: asian, fusion
Keywords: soup, veggie soup, zoodles, vegan, oil free, gluten free