Soup season is finally upon us!

So in honor of the fall weather this week, I wanted to share one of my favorite easy soup recipes. It’s quick, yummy, and fills your belly with all the warm fall feelings.

The Recipe

Mushroom Ginger Soup

1 package baby portabello mushrooms

3 cloves garlic, diced

3ish TBSP diced FRESH ginger

1 bunch of green onions (divided)

1-2 Bunches baby bok choy

2-3 TBSP soy sauce

4 C chicken broth or stock

Rice Noodles

Red Pepper Flakes (optional)

Sesame Seeds (optional)

Onward – Time to COOK

Okay, so to start, you will need to cook your noodles according to the package directions. I’ve used all kinds of rice noodles for this recipe, so it really doesn’t matter what kind you get. PRO TIP: When they’re done, rinse with cold water and toss with a little sesame oil to keep them from sticking together! Set aside until you’re ready to use them.

Chop your onion, garlic, and ginger, then add to a pot or dutch oven (reserve some green onion as topping) with some olive oil (I like to add a splash of sesame oil for flavor, too). Cook until fragrant.

• 

• 

Add the mushrooms to the pot and cook until soft! Season with a little salt and you’re good to go!

Soup’s on!

Now this is where things get good…Stir in the chicken broth and soy sauce. Bring it to a boil, then turn down to a simmer and cook until the mushrooms are done. Add the baby bok choy into the pot and stir until softened, but not overcooked. Take it off the heat!

Done and Done

This is my favorite part – time to eat! Add the noodles to each individual bowl, then ladle your broth over them. Top each bowl with some reserved green onion, sesame seeds, and red pepper flakes if you want a kick! This is a pretty versatile soup, so you can probably add various things to make it how you like it! Enjoy!

Quick, easy, and delicious fall dinner from me to you! Happy Soup Season! Let me know how you like it!

-Lauren B.