Whether you’re under the weather or just nourishing your body through the winter months, this delicious vegetable noodle soup is just what the doctor ordered!
This soup has shitake mushrooms, a source of beta-glucans that help modulate the immune system to protect against infections. It also uses Miracle Noodles — plant-based shirataki noodles using konjac flour. They’re vegan, gluten-free, zero-calorie, and high in healthy fiber to keep you feeling full!
Feel free to keep this soup vegetarian, or add a light animal protein like chicken or chopped turkey sausage.
Vegetable Noodle Soup
Ingredients
- 6 dried shitake mushrooms
- 4 cups vegetable stock (try making your own nutrient-rich vegetable broth with this recipe)
- 2 (7 ounce) packages of Miracle Noodles (angel hair or fettuccine style), rinsed for 1 minute and drained
- 1 scallion, sliced
- 1/4 bell pepper, diced
- 1/4 tsp. celery seed, ground
- 1 tsp. garlic powder
- 2 tbsp. coconut oil or ghee
- 1 shredded carrot
- Celtic sea salt, to taste
- Fresh herbs to garnish (optional)
Directions
- Soak mushrooms at room temperature in vegetable stock until soft, for about 30 minutes. Drain and reserve vegetable stock. Slice mushrooms.
- Combine scallion and red bell pepper in a bowl with shredded carrot, celery seed, and garlic powder. Set aside.
- Heat oil or ghee in a stockpot over medium heat. Add veggies and mushrooms and saute for 3-5 minutes, or until vegetables just begin to pop with color. Carefully add vegetable stock and bring to a boil.
- Add Miracle Noodles and sea salt to taste, and simmer for about 20 minutes.
