Happy Monday, everyone! It’s been a surprisingly warm winter thus far, but that never stops me from craving soup 🙂 As you probably can tell by now, I’m a huge fan of soup because my mom always made soup for my family at least once a week. This one is a pretty simple recipe that is versatile depending on what you have on hand. Enjoy!
Ingredients (makes approximately 3 servings):
- chicken boullion powder
- 1 onion
- 4-5 mushrooms (I used Chinese mushrooms but you can use baby portobello mushrooms or white mushrooms, or any mushrooms really!)
- napa cabbage (or another veggie that you have on hand)
- miso paste (optional)
- Bring a small pot of water to a boil and add in about 1 tbsp of chicken boullion (or to taste).
- While your water is heating up, chop up your onions (you can julienne them or dice them).
- Soak the mushrooms and then cut them up into slices.
- Throw both the onions and mushrooms into the heated water and let it simmer for about 10-15 minutes.
- Rinse your vegetable and chop them up into bite-sized pieces and add them into the pot last and let it simmer for another 10-15 minutes.
- For me, I like to add miso paste (it’s super healthy and tasty, too!) to my soup, so I turn off the fire (the recommendations say not to boil miso paste, but to add it into soup when you’re done cooking it), and add a spoonful and mix it in until it dissolves.
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