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Kitchen Notebook

October 16, 2017

Mushroom Kombu Broth Soup

80 Mins

Serves 2

 

  • 1 Onion, diced
  • 1 Tbsp Oil
  • 8 cups Water
  • 4 oz Shitake Mushrooms, Sliced
  • 1 sheet Kombu seaweed
  • 5 crushed cloves Garlic
  • ¼ cup Soy Sauce or Coconut Aminos
  • ------
  • 8 oz Ramen Noodles (optional)
  • Half Kabocha Squash cut into 1 Inch cubes
  • Bok Choy, roughly chopped
  • 2 Eggs (optional)

 

 

Preheat oven to 350 degrees. Lay mushrooms and squash on two seperate baking sheets drizzle with olive oil. Roast mushrooms in the oven for 20 minutes. Roast the squash for a total of 40 mins.

While mushrooms roast bring a small pot of water to a boil. Carefully submerge the eggs into water. Immediately reduce heat to maintain a simmer and cook the eggs for exactly 7 minutes. Prepare a bowl of ice water. After 7 minutes, remove eggs and place in ice water. Let cool for for 3 minutes, then carefully peel eggs and set aside.

In a large pot over medium high heat, sauté the onion in 1 tablespoon oil until tender about 3 minutes. Add mushrooms and continue to sauté until mushrooms are soft and begin to brown.  

Add the water, garlic, soy sauce and Kombu to the pot. Bring to a boil. Then add squash.

Simmer for 30 minutes uncovered on medium heat, then remove Kombu.

 

Simmer another 10-14 minutes. Meanwhile bring a medium pot of water to a boil cook noodles (if using) for 1 minute, drain and divide between two bowls. Pour Broth in the bowls, top with bok choy, egg and a drizzle of sriracha (optional).


80 Mins Veg

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80 Mins Veg


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