It was a busy week, what can I say, this recipe of the week is a simple and quick way to eat your weekly mushrooms!
Mushroom noodle soup!
Easily adapted to a vegan dish!
*1 bag TUBF mushrooms (mixed or oyster *see note below), thinly sliced
*1 large onion, chopped
*6-8 cups chicken or vegetable broth
*5-6 large kale leaves and stems, chopped
200g of rice noodles
Olive oil for cooking
Salt to taste
Warm your pot and add the olive oil, onions and mushrooms. Saute until onions are translucent and mushrooms are lightly browned.
Add the broth and kale and bring to a boil. Add noodles and cook for 3 minutes and serve immediately! Green onions, soy sauce and or a dash of hot sauce are all optional toppings that would go well!
* Please note shiitakes take on a sort of slimy texture when cooked in soups or stews. We've grown to love this texture but it may not be for everyone, if so oyster mushrooms and chestnut may be better suited to this soup!