My girls are home sick today, which is a rarity. But a perfect opportunity to make this simple and nourishing soup. My love affair for soup is deep, and this one is a current favorite. It's completely filling on it's own, but a simple salad with miso dressing would be a great addition. And by the way, there's not a chance my girls would eat this. I tried. Big sister (the vegetarian) said, "I don't eat mushrooms. They're on my list." Our kids get two vegetables they can decline (mushrooms and tomatoes are hers). Little one said, "Too spicy."
I say, "It's delicious. Try it and let me know." xox
1 tablespoon of ghee, high quality olive oil, or whatever oil you like
1 tablespoon high quality toasted sesame oil
1 onion, diced
8 ounces of shittake or other exotic/medicinal mushrooms
1 tablespoon of grated ginger
pinch of crushed red peppper
5 garlic, minced
1 cup of kimchi (I bought a great one at Whole Foods and used whole container)
5 cups of vegetable broth
1 package of GMO free, organic tofu, cut into cubes
2 carrots, sliced
1 red pepper, seeded and chopped
1 tablespoon of sugar (optional)
1 tablespoon of tamari
1 head of broccoli, into florets
A handful of scallions, sliced
1. Melt oils over medium heat. Add onions and saute until soft, then add mushrooms, ginger and red pepper.
2. Add garlic and kimchi and saute for a few more minutes. Add broth, tofu, carrots, bell pepper, sugar, and tamari. Simmer, partially covered for 6-8 minutes.
3. Add broccoli and cook until bright green.
4. Remove from heat. Garnish with scallions.
** Recipe inspired from Fast Food, Good Food, by Andrew Weil, MD
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