Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, broccoli, shiitake and ginger broth - vegan. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
I love Asian soups, even when I was a child I enjoyed trying all the noodle soups at our local Chinese restaurant. Well, my love affair with these light and healthy soups continues, and I would eat a noodle soup at least every day for either breakfast, lunch or dinner. I'm sharing a simple but delicious recipe for my nutrient-packed, anti-aging organic shitake & black oyster mushroom soup–beauty food for your health.
Broccoli, shiitake and ginger broth - vegan is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Broccoli, shiitake and ginger broth - vegan is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have broccoli, shiitake and ginger broth - vegan using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli, shiitake and ginger broth - vegan:
- Take 1 tbsp olive oil
- Prepare 2 spring onions, chopped
- Make ready 1 leek, chopped
- Prepare 4-5 cm chunk of ginger, grated
- Take 2-4 cloves garlic, peeled and crushed
- Prepare Handful / 75-100g shiitake mushrooms, roughly chopped
- Take 750 ml vegan stock - maybe more
- Make ready 1-2 cups broccoli, chopped (use the stalks too)
- Get Juice of 1 lemon
- Get 1/2 tbsp tamari
- Get 2 heads tatsoi/ pak choi, torn into pieces
- Prepare 2 portions cooked brown rice or noodles
- Prepare For garnish
- Prepare Zest of the lemon
- Take Some sesame seeds
- Make ready Some chilli flakes or finely chopped red chilli - optional
- Make ready Drizzle of toasted sesame oil if you have some
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Instructions to make Broccoli, shiitake and ginger broth - vegan:
- Heat the oil in a pan on medium heat. Add the garlic, ginger, spring onions and leek. Sauté for about 10 mins.
- Add the shiitake. Sauté for 2-3 minutes.
- Add the stock. Bring to the boil and then turn down to a simmer.
- Put the broccoli in a steamer and place on top of the pan. Or you can add the broccoli straight to the pan. Cook until the broccoli is just tender - about 5 mins. (Add more stock if you want.)
- Set the steamer to one side. Add the tamari and lemon juice to the pan. And then stir through the greens. Remove from the heat. The greens will wilt in 1-2 mins.
- To serve, put the rice or noodles in a bowl with the broccoli. Ladle the soup on top. Sprinkle lemon zest and sesame seeds on top. Enjoy 😋
This vegan ginger and turmeric broth served noodles, green vegetables and baked tofu makes a delicious and naturally anti-inflammatory meal, perfect to I went for bok choi and baked tofu but there are plenty of other toppings that would work here: mushrooms, broccoli, rice, chickpeas, tempeh. Mushroom and Chestnut Wellington [Vegan]One Green. This delicious vegan miso soup is chock full of wholesome ingredients and can be on the dinner table in I like to slice the broccoli into small bite-sized florets and grate the carrots. From Vegan Planet—I LOVE udon noodles and I love shiitake mushrooms. Stir into the soup and add the noodles.
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