This light and flavorful recipe is perfect on a snowy afternoon! This soup is surprisingly filling and warms you up. I love the brightness of the fresh ginger and garlic. This is a great twist on a classic!
1 box vegetable broth
4 large shiitake mushrooms cleaned and sliced, with the stems removed
3 cloves of garlic finely minced
green onions finely sliced
2 tablespoons finely minced fresh ginger
2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
2 teaspoons sesame oil
2 tablespoons water
red pepper flakes
salt to taste
In a large pan, saute mushrooms and garlic in olive oil.
When mushrooms are tender, add the vegetable broth and bring the pan to a boil.
In a separate bowl, whisk together the vinegar, sesame oil, cornstarch, water, soy sauce, ginger and pepper flakes.
Add this mixture to the mushroom soup and simmer for five minutes.
Remove the pan from heat, ladel into bowls and garnish with green onions.