Mushroom, Nori & Wakame Soup
|1 mediumOnion; chopped|
|3 clovesGarlic; minced|
|1 1/2 inchGinger; peeled & minced|
|2 tablespoonsOlive oil|
|4 sheetsNori, toasted; shredded|
|7 gramsWakame seaweed; chopped small|
|1 cupDried mushrooms; chopped|
|1 quartVegetable stock|
|1 pillowrice vermicelli noodles|
|soy sauce; to taste|
|seasoned rice vinegar; to taste|
Mushroom, Nori & Wakame Soup Preparation
Heat olive oil in a soup pot. Saute onions, garlic and ginger over medium heat until soft onions are soft. Add the stock, nori, wakame and mushrooms. Bring to a boil and reduce heat to simmer, cooking about 10 minutes. Remove from heat and add rice noodles. Let noodles soften in the hot water for 5 to 10 minutes. Ladle into bowls and add a splash of soy sauce or seasoned rice wine vinegar to taste.
For soy sauce, we prefer San-J Reduced Sodium Organic Tamari. Tamari soy sauce has a better flavor than traditional soy sauce. Try the rice vinegar though. It really makes the flavor bloom.
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