Cleansing Portobello Noodle Soup
This simply nutritious soup recipe is warming, comforting, and full of flavor and texture.
I’m back with another warming, cleansing, simple soup recipe that I’ve been incorporating into our weekly food prep. I also include this soup in my cleansing regimen and as a quick, simple, filling and nutritious weeknight meal.
I mention a lot how I need not just flavor in my food, but crave varied textures as well. When I create a soup, it needs to mix things up and satisfy the senses. This soup, while cleansing and clean, does just that. It’s got the savory broth, the plump juiciness of the mushrooms, the slurp of the noodles, the pop of the sesame seeds, and the slight crunch of the scallions and herbs. You can salt to taste, and as I’ve said before, in an attempt to avoid bloat and puffy eyes, I always opt for sodium free broths and then add some salt and pepper to my own taste.
This soup is even better the second and third day after prepping, because the flavors continue to marry together and intensify. If you make it, be sure to tag me @threebirdsonestove on Instagram so I can follow along! xo
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 Quarts
1 bag shirataki fettuccine noodles (these are my fav)
3 cups sodium free or low sodium broth (bone, miso, chicken, beef, or vegetable)
2 cups portobello mushrooms, cut into strips and then bite size cubes
1 teaspoon lemon juice
1 tablespoon kosher salt
¼ cup chopped scallions
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 teaspoon sesame seeds
Rinse and strain the tofu noodles.
Add the noodles, broth, mushrooms, lemon juice, and salt to a small/medium sized pot. Bring to a boil.
Reduce to a simmer and add the scallions, parsley, and cilantro. Simmer for 15 minutes.
Transfer to a container for storage, and enjoy for up to a week.