30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe (Vegetarian

• Vegetarian
• Gluten free

• Produce

  • 12 oz Crimini mushrooms
  • 2 cloves Garlic
  • 2 tbsp Ginger
  • 4 cups Kale

• Canned Goods

  • 7 cups Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Hoisin sauce
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 6 oz Brown rice noodles

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tsp Canola oil

Found on cookincanuck.com

Description

Ingredients

• 1 tsp canola oil
• 12 oz. crimini mushrooms, sliced
• 2 tbsp minced ginger
• 2 cloves garlic, minced
• ½ tsp ground pepper
• ⅛ tsp salt
• 7 cups low-sodium vegetable broth
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp hoisin sauce*
• 6 oz. brown rice noodles
• 4 cups chopped kale

Directions

• Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
• Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
• Add the garlic and cook for 1 minute. Season with salt and pepper.
• Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
• Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
• Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.

Nutrition