Coconut-Tamari Mushroom Soup

Recipe View Prepare the broth and mushrooms: Dissolve the vegetable bouillon cubes in the boiling water in a large bowl. Add the sliced mushrooms and let steep for 20 minutes. (Prep time: 2 minutes / Steeping time: 20 minutes)

Recipe View Rehydrate the seaweed: Place the dried wakame in a small bowl and cover with warm water. Let it rehydrate while you prepare the mushrooms. (Prep time: 2 minutes)

Recipe View Sauté the garlic and mushrooms: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the minced garlic and sauté until fragrant and softened, about 5 minutes, being careful not to burn it. (Cook time: 5 minutes)

Recipe View Brown the mushrooms: Strain the mushrooms from the vegetable broth, reserving the broth. Squeeze the mushrooms to remove excess liquid (this will help them brown). Add the mushrooms to the pot and cook, stirring occasionally, until they are browned and tender, about 15 minutes. (Cook time: 15 minutes)

Recipe View Simmer the soup: Pour in the coconut milk and the reserved vegetable broth. Drain the wakame and squeeze out any excess water. Add the wakame to the pot along with the chopped cilantro, lime juice, and tamari. If desired, add red pepper flakes and fresh ginger for extra flavor. (Prep time: 5 minutes)

Recipe View Combine and simmer: Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. The longer it simmers, the richer the flavor will become. (Simmer time: 20+ minutes)

Recipe View Adjust and serve: Taste the soup and adjust the seasoning as needed, adding more tamari for saltiness or lime juice for brightness. Ladle into bowls and garnish with additional cilantro.