For your post-holiday healthy fix: Spicy ginger scallion soup
Packed with mushrooms, ginger and scallions this soup is both vegetarian and gluten-free.
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Packed with mushrooms, ginger and scallions this quick vegetarian and gluten-free spicy ginger scallion soup comes together in 20 minutes.
Prep: 10 minutes
Cook: 10 minutes
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
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.
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