Buckwheat Noodle Soup with Shiitake Mushrooms

Name: Buckwheat Noodle Soup with Shiitake Mushrooms
Cook time: 15
Ingredients: 1 50g pouch Buckwheat Noodles; 1 1/4 cup Shiitake Mushrooms; 1 null Garlic Clove; 1 Tbsp Fresh Ginger; 2 null Scallions; 1/3 cup Cilantro; 1 null Chili Pepper; 1 tsp Cashew Butter; 1 tsp Maple Syrup; 2 Tbsp Coconut Aminos; 2 cups Vegetable Broth; 2 tsp Extra-Virgin Olive Oil; 1/2 tsp Kosher Salt; 1/2 null Lime

Recipe by Bianca Osbourne

Ingredients

Cook Time

15m

Prep Time

Ingredients

Serves 01

Instructions

1
In a heavy-bottomed pot, heat 1 teaspoon of oil over medium heat. Add the shiitake mushrooms and a pinch of salt.
2
Cook, stirring frequently, for 5 minutes, or until browned. Remove the mushrooms and set aside.
3
Add the remaining oil to the pot. Add the ginger, garlic, half of the scallions, and chili. Cook for 3 minutes, stirring constantly.
4
Stir in the cashew butter, cilantro, maple syrup, coconut aminos, and broth. Cook, stirring occasionally, until heated through and well combined.
5
To serve, place the cooked buckwheat noodles in a large bowl and top with the reserved shiitake mushrooms. Pour the hot broth over the noodles. Garnish with the remaining scallions, cilantro, chili, and a squeeze of lime juice.

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