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Shiitake Brown Rice Noodle Soup

Whether you're enjoying a cool evening at the cabin or craving a belly-soothing comfort food, a bowl of brown rice noodles, meaty mushrooms, and broth is food for the soul. Best yet, this vegan soup recipe can be made in minutes.

Whether you're enjoying a cool evening at the cabin or craving a belly-soothing comfort food, a bowl of brown rice noodles, meaty mushrooms, and broth is food for the soul. Best yet, this vegan soup recipe can be made in minutes.
Whether you're enjoying a cool evening at the cabin or craving a belly-soothing comfort food, a bowl of brown rice noodles, meaty mushrooms, and broth is food for the soul. Best yet, this vegan soup recipe can be made in minutes.

Shiitake Brown Rice Noodle Soup

Serves 4

Ingredients:

  • 6 cups vegetable stock or broth

  • 8 fresh shiitake mushrooms, sliced

  • 3 green onions, sliced (green and white parts)

  • 3 tablespoons San-J Gluten-Free Tamari

  • 8 ounces Annie Chun's Maifun Brown Rice Noodles

  • 1 sheet nori seaweed, cut into 1-inch strips


Directions:

  1. In a medium saucepan over medium-high heat, combine stock, mushrooms, green onions and tamari. Bring to boil.

  2. Reduce heat to medium-low and simmer for 10 minutes.

  3. Meanwhile, cook brown rice noodles according to the package instructions and drain.

  4. Add noodles to the soup. Serve hot, garnished with nori strips.



 

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