SOUP Inspired by NYC
Prep
Cook
Total
Yield 8-10 servings
I don’t think I’ve ever truly had the “ramen” experience until this trip to New York. Obviously everybody has their opinions on what is the best and most authentic. I’m not trying to necessarily recreate anything I had, but rather I wanted to create a soup inspired by the amazing broths that make up the ramen dishes I had. This uses a bit of coconut milk, and I hate to make you buy an entire can and not use the whole thing, but I didn’t want it to be such a dominant flavor. But feel free to use all of it if you have no other use!
Ingredients
3.5 oz package sliced shiitake mushrooms
6 oz portobello mushrooms, sliced
1-2 Tbsp sesame oil
2-3 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 yellow onion, thin sliced
2-3 cloves garlic, minced
1 Tbsp diced fresh ginger
4-6 scallions, sliced and separated into white and green parts
6 cups vegetable broth
¾ cup coconut milk
2 limes, zested and juiced
2 tsp fish sauce (optional)
2-3 cups chopped kale
Instructions
- Preheat oven to 400 F.
- Toss mushrooms in sesame oil, soy sauce, and Worcestershire. Turn out onto a parchment/foil lined sheet pan and roast for ~20 minutes until a little crispy and flavor is developed.
- Heat a large dutch oven over medium heat. Begin sauteing onion in a mixture of sesame and olive oil for 5-7 minutes, until softened and browned.
- Add garlic, ginger, white parts of the scallions and saute another 2-3 minutes.
- Add broth, coconut milk, lime, and fish sauce and bring to a boil, then reduce to low simmer.
- Add half of the roasted mushrooms and continue to simmer for 5 minutes. Taste to evaluate salt and seasoning (consider the addition of a hot sauce such as sriracha, or small doses of spices such as curry or cumin).
- Cut the heat, add kale and half of the green parts of the scallions, and let sit for 1-2 minutes to let the kale wilt. Serve with a topping of the rest of the roasted mushrooms and the green scallions.
Courses soup
Recipe by Vie at https://getvie.com/free-meal-plans/