Spicy Ginger Scallion Soup

• Vegan

• Produce

  • 2 cups Button mushrooms
  • 2 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 1 bunch Scallions

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 3 tbsp Lime juice
  • 3 tbsp Soy sauce, low sodium
  • 2 tsp Sriracha

• Pasta & Grains

  • 125 g Vermicelli rice noodles

• Baking & Spices

  • 1 Cinnamon stick

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tsp Sesame oil

• Liquids

  • 2 cups Water

Found on livinglou.com

Ingredients

• 2 tbsp olive oil
• 1 bunch scallions, white and light green parts halved lengthwise, tops thinly sliced and reserved
• 2 cloves garlic, minced
• 2 tbsp minced fresh ginger
• 2 cups sliced button mushrooms
• 3 tbsp low-sodium soy sauce
• 2 tsp sriracha
• 4 cups vegetable broth
• 2 cups water
• 1 cinnamon stick
• 3 tbsp lime juice
• 1 tsp sesame oil
• 125 g vermicelli rice noodles, cooked according to package directions

Directions

• Heat olive oil over medium-high heat. Add halved white and light green parts of scallions, garlic and ginger. Saute for 1-2 minutes.
• Add mushrooms, soy sauce and sriracha. Cook for 2 minutes.
• Add vegetable broth, water and cinnamon stick. Bring to a boil. Cover and simmer for 5 minutes.
• Remove cinnamon stick. Add lime juice, sesame oil and cooked vermicelli noodles.
• Sprinkle with reserved scallions and serve.