Vegetable Noodle Soup

Whether you’re under the weather or just nourishing your body through the winter months, this delicious vegetable noodle soup is just what the doctor ordered!

This soup has shitake mushrooms, a source of beta-glucans that help modulate the immune system to protect against infections. It also uses Miracle Noodles — plant-based shirataki noodles using konjac flour. They’re vegan, gluten-free, zero-calorie, and high in healthy fiber to keep you feeling full!

Feel free to keep this soup vegetarian, or add a light animal protein like chicken or chopped turkey sausage.

Vegetable Noodle Soup

Ingredients

• 6 dried shitake mushrooms
• 4 cups vegetable stock (try making your own nutrient-rich vegetable broth with this recipe)
• 2 (7 ounce) packages of Miracle Noodles (angel hair or fettuccine style), rinsed for 1 minute and drained
• 1 scallion, sliced
• 1/4 bell pepper, diced
• 1/4 tsp. celery seed, ground
• 1 tsp. garlic powder
• 2 tbsp. coconut oil or ghee
• 1 shredded carrot
• Celtic sea salt, to taste
• Fresh herbs to garnish (optional)

Directions

1. Soak mushrooms at room temperature in vegetable stock until soft, for about 30 minutes. Drain and reserve vegetable stock. Slice mushrooms.
2. Combine scallion and red bell pepper in a bowl with shredded carrot, celery seed, and garlic powder. Set aside.
3. Heat oil or ghee in a stockpot over medium heat. Add veggies and mushrooms and saute for 3-5 minutes, or until vegetables just begin to pop with color. Carefully add vegetable stock and bring to a boil.
4. Add Miracle Noodles and sea salt to taste, and simmer for about 20 minutes.

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