Roasted Mushroom Kimchi Soup
This recipe is dairy-free, gluten-free, and perfect for most dieters, whether it is vegan, paleo, or whole 30.
Servings: 8
Calories: 50kcal
Ingredients
- 3 tbsp olive oil
- 4 cups sliced mushrooms. Use any type of mushroom
- 1/2 cups white onions, chopped
- 4 garlic cloves, chopped
- 1 tsp maple syrup
- Salt and pepper to taste
- 2 tbsp toasted sesame oil
- 1 lime, juiced
- Grated ginger
- 1/2 tsp dried basil
- 3 cups bone or vegetable broth
- 1 cup zucchini sliced
- 1 1/2 tamari
- 2/3 kimchi drained and chopped
- 1 green onion
- 1 cup cilantro to garnish
- Additions: you can add fried tofu or egg to it.
Instructions
- Start by cleaning the mushrooms. Ensure that you cut the ends of the steams
- Chop them into pieces
- Preheat the oven at 395 degrees.
- Pout the onion, garlic, ginger, and mushrooms in a baking tray, coat with olive oil, and roast for 25 minutes.
- Remove from the oven and add the lime juice.
- Set it aside.
- In a saucepan, ass the broth and bring to a boil, add the zucchini and cook for 3 minutes.
- Add the spinach and cook for another three minutes
- Remove from heat.
- Add the miso paste and mushrooms. Stir.
- Add the kimchi and some salt. Remember, the miso is already salty, so do not add too much salt.
- Serve and garnish with the cilantro.
- Never boil the soup too much because it will destroy its probiotic benefits.
- To make this a whole meal, add some protein and some brown rice.
Nutrition
Calories: 50kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.1mg