Buckwheat Noodle Soup with Shiitake Mushrooms

Name: Buckwheat Noodle Soup with Shiitake Mushrooms
Cook time: 15 min
Yield: 1 servings
Ingredients: Buckwheat Noodles; Shiitake Mushrooms; Garlic Clove; Fresh Ginger; Scallions; Cilantro; Chili Pepper; Cashew Butter; Maple Syrup; Coconut Aminos; Vegetable Broth; Extra-Virgin Olive Oil; Kosher Salt; Lime

Recipe by Bianca Osbourne

Ingredients

Time

15m

Serves

Dinner

Quick Meal

Lunch

Ingredients

1 50g pouch

Buckwheat Noodles

cooked according to package directions

1 1/4 cup

Shiitake Mushrooms

quartered

Garlic Clove

minced

1 Tbsp

Fresh Ginger

minced

Scallions

halved and sliced

1/3 cup

Cilantro

divided

Chili Pepper

halved and sliced

1 tsp

Cashew Butter

softened to room temperature

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

Lime

for garnish

Instructions

In a heavy-bottomed pot, heat 1 teaspoon of oil over medium heat. Add the shiitake mushrooms and a pinch of salt.

Cook, stirring frequently, for 5 minutes, or until browned. Remove the mushrooms and set aside.

Add the remaining oil to the pot. Add the ginger, garlic, half of the scallions, and chili. Cook for 3 minutes, stirring constantly.

Stir in the cashew butter, cilantro, maple syrup, coconut aminos, and broth. Cook, stirring occasionally, until heated through and well combined.

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.