Serves: 6 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 8 cups vegetable stock  
• 2 tbsp of soy or tamari sauce  
• 1 tbsp of finely grated fresh ginger
• 1 tbsp of white miso paste
• 1 tsp sriracha or more to taste
• 3 large cloves crushed
• 3-6 dried shiitake mushrooms
• ½ red onion finely sliced
• Greens of your choice – you cannot use too much greens so use as much as you like – remember that greens usually reduce down in volume significantly
• 1 -2 cup mushrooms sliced (you can use regular button mushrooms or Asian stir fry mushroom mix if you like)
• 1 block tofu (optional)
• Noodles of your choice cooked per package instructions and drained (we use Ramen noodles, udon noodles etc)

TOPPINGS: Fresh Chili, shallots, coriander, lemon/lime wedge

Method

1. Add water, stock, soy sauce, ginger, miso, sriracha and garlic to a large pot and bring to a boil. If you have time boil it for ten mins or so to let the flavours really get in there but it isn’t necessary.
2. Add, onion, mushrooms and greens to pot and cook for 5 minutes (overcooking isn’t the end of the world but your greens will basically disintegrate).
3. Carefully add the tofu and noodles* and cook for an additional three minutes.
4. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.

* If you are making a big batch of this soup for yourself to have later meals DO NOT add the noodles as when you refrigerate the soup for later – the noodles will continue to absorb the soup and become too squashy. Just pop the cooked noodles in the bottom of your bowl and pour the hot soup over them when you serve yourself so that you have nice soup and cando fresh noodles when you go to have leftovers.

Nutritional Guide

Amount per serving:

* The nutritional information provided above is to be used as a guide only and your meal may differ

Serves: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

• 1.5-2 cup red lentils – we make it with 2 because I like it more “lentily”.
• Bunch of coriander (if you hate coriander you could probably use parsley and from memory, the original recipe called for parsley here).
• 1 tsp turmeric
• 1.5 tsp ground cumin
• 1 brown onion
• 1 clove crushed garlic
• 8 cups of Vegetable stock
• 1 tbsp Olive oil
• Juice of half a lemon.
  

Method

1. Chop onion and cook in olive oil in a large pot until soft
2. Add chopped garlic, turmeric and cumin and stir through for a minute or two
3. Rinse lentils and add to the onion and garlic and stir through
4. Add stock and leave soup to simmer for about 30 minutes until the lentils are cooked (soft)
5. Add coriander (we usually add a lot, but add as much as you like) and the lemon juice
6. Allow that to simmer through for another 5 minutes

Serve on its own or with some crusty bread. Left overs are great for a quick lunch or dinner.

Nutritional Guide

The following approximation is based on 2 cups of lentils.

Amount per serving: