Description
A nutrient-rich soup packed with pumpkin and shiitake mushrooms, perfect for cold and flu season.
Ingredients
Scale
- 2 pieces kombu, about 4 inches each
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon mirin
- 8 oz pumpkin, chopped
- 1 cup shiitake mushrooms, chopped
- 1 cup oyster mushrooms, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- ½ daikon radish, chopped
- 1 small bell pepper, chopped
- 2 cups broccoli florets
- 1 teaspoon thyme
- 2 teaspoons dried basil
- 2 bay leaves
- Salt and black pepper, to taste
- Spicy chili pepper or ginger, to taste (optional)
- 7 oz konjac or shirataki noodles
- 4 cups water
Instructions
- Chop the pumpkin, shiitake mushrooms, oyster mushrooms, onion, garlic, carrot, daikon radish, and bell pepper into bite-size pieces.
- Add these chopped veggies into a large pot along with the kombu, water, gluten-free soy sauce, mirin, thyme, basil, bay leaves, and a pinch of salt and black pepper.
- Bring the pot to a vigorous boil, then lower the heat to a simmer and cook for 20 minutes, keeping it covered.
- In the last 5 minutes of cooking, toss in the broccoli for added crunch.
- Remove from heat, discard the kombu, and serve hot, optionally garnished with spicy chili or ginger.
Notes
For a creamier texture, blend a portion of the soup before serving. Experiment with coconut milk for a rich twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 2 cups
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg