Miso Mushroom ‘Chicken’ Soup

Serves: 2


1/2 Cup Dried shiitake mushrooms

3 Water cups

1/2 Onion

2 Garlic cloves

1 Carrot

2 Celery stalk

1 cup no-salt canned chickpeas

1 cup White miso paste

1 tbsp + 1 tsp Lime

2 Green onion

8 ounces of brown rice pasta


2 tsps Chili pepper flakes

1⁄2 Red chili pepper

2 tsps Low-sodium soy sauce/tamari

How to prepare :

Soak the mushrooms in water the night before or for a few hours. Employ sufficient water to submerge the mushrooms.

Onion and garlic should be peeled and coarsely chopped prior to preparation. Chop the carrot and celery stalks into small pieces after rinsing them. Drain and rinse the beans.

Add a few tablespoons of water to a soup pot and heat it on medium. Add the carrots, celery, onion, and garlic. Water sauté until veggies soften (about 5 minutes) (about 5 minutes).

Bring the water, mushrooms, and mushroom soaking liquid to a boil. While boiling, add the noodles. If necessary, add additional water to completely submerge the noodles and vegetables.

When the noodles are almost cooked, whisk in the white miso paste and beans. When the noodles are soft, remove them from the pan and season them with salt, pepper, a slice of fresh lime, and your preferred condiments. If desired, add soy sauce and season to taste. The sliced green onions are sprinkled on top. Enjoy!

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