Happy 2016!2015 was such a blur here and I really got out of the habit of posting recipes and even experimenting in the kitchen as much as I enjoy. As I look to 2016, it is time to start being proactive with our menus and having fun in the kitchen again.
I don't make New Years resolutions, but I do want to eat a little healthier this year by increasing our vegetables and by lowering my beloved carbs. Nothing too crazy or austere, but I'm hoping to add new flavors and recipes to make this challenge one that sticks.
This simple and delicious gluten free and vegan recipe is now on the rotation. It actually started as French Onion Soup and morphed into an Asian-inspired light, but satisfying meal. This is the kind of soup that will no doubt continue to evolve depending on what's on hand and what sounds good. So be creative and make it your own. A bit of rice noodles or one half cup of dry rice can be added towards the end to make a heartier soup. Add more onions if you like and vary the type of mushroom you enjoy. Thinly sliced Napa cabbage, bean sprouts or any veggie you like can be added. A big spoonful of kimchee on top is also amazing.
The Sriracha, Miso and Soy Sauce can be adjusted to taste. You may want to start out with less heat and use half the Sriracha. Its easy to add more later. Fresh garlic, turmeric and ginger are a favorite combination but you can use dry spices, too. We like lots of different stocks and broths in our soups from homemade to purchased, but I really love Pacific's Organic Mushroom Broth. Simple ingredients and a really nice, deep flavor makes a wonderful base for the soup.
Asian Onion Mushroom Soup
The Sriracha, Miso and Soy Sauce can be adjusted to taste. You may want to start out with less heat and use half the Sriracha. Its easy to add more later. Fresh garlic, turmeric and ginger are a favorite combination but you can use dry spices, too. We like lots of different stocks and broths in our soups from homemade to purchased, but I really love Pacific's Organic Mushroom Broth. Simple ingredients and a really nice, deep flavor makes a wonderful base for the soup.
In a large pan over medium heat saute:
A splash of Olive Oil
1 pound Sliced Mushrooms
3 large Red Onions
As they soften add:
Garlic - at least one clove minced, but more is great
Turmeric - I use fresh and approximately 1 teaspoon, minced
Ginger - I use fresh and approximately 1 tablespoon
As everything is completely cooked and barely starting to brown, add
2 quarts broth (if I am out of homemade I use Pacific's Organic Mushroom Broth)
2 tablespoon Miso Paste (I love Miso Master Organic Red Miso)
Sriracha - to your taste, I use at least a teaspoon for a very spicy soup
Gluten Free Soy Sauce - about a tablespoon
Continue to simmer covered thirty minutes or so, but the flavors will continue to improve if you can wait.
When ready to serve, ladle into bowls and top with a large spoonful of this mix:
1 bunch Cilantro, chopped
1 tablespoon fresh Mint, chopped
1 Jalapeno, minced
1/2 Onion, minced
The fresh herbs and crunchy jalapenos and onions work so well together with the warm, aromatic soup. We love it and I hope you do, too.
Enjoy!
Enjoy!
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