I used king oyster mushroom, rehydrated black fungus, rehydrated Shiitake mushroom, and chestnut mushrooms in this soup. I opted for vegetable stock and green onions. I also took the opportunity to use up some frozen spinach instead of adding fresh spinach.
Tag Archives: spinach
In this recipe, sweet potato noodles are served with spinach, mushroom, carrot and onion. I thought it was quite tasty.
I used Meera Sodha’s recipe, but reduced the amount of peas, replaced the chard with spinach, and used twice as much spinach as the recipe called for. The result was quite tasty.
I didn’t follow the recipe, as usual. I simmered the celery, garlic and spinach together with the lentils for a while, because I like them well-cooked. The lettuce, however, I only wilted. I also let it cool completely before blending it, because it is safer to blend that way, and I was making it in advance for lunch anyway.
This green soup looks very much like the other green soups I’ve made in recent weeks – broccoli stalk soup, pea parsley soup, and greens soup – but each has a distinct flavour.
Here’s the recipe I used. The nice thing about this soup is that it can be easily transported to work, and prepared with just boiling water.
From the bottom to the top, the layers are: chilli-miso paste, spinach, vermicelli, chilli, peas, purple carrot, spring onion, sesame seeds, coriander leaves and lime.
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
I used this recipe as a starting point. I replaced the tamari with soy sauce. Since I couldn’t find any chipotle peppers in adobe sauce, I got a hot sauce made with chipolte. I also wasn’t able to find any kale and replaced it with spinach. I also opted to pre-cook the beans in a pressure cooker, and then cook the combined dish for half an hour.
I also used purple carrots.