Shiitake & Mustard Greens Soup

Enough for 2, pairs nicely with some noodles or rice

Ingredients:

• 1 Tbsp canola oil

• 1 onion, chopped

• 2 tsp fresh ginger, or 1 tsp ginger

• 5 garlic cloves, minced

• 6 cups vegetable broth

• 8 ounces fresh shiitake mushrooms (1 ½ cup), sliced thinly

• 2 Tbsp soy sauce

• Optional: 1 tub of tofu, chopped in small cubes

• Big bunch of mustard greens, remove stems and chop up the greens

• 2 Tbsp rice vinegar

• 3 scallions, thinly sliced

• Add hot sauce or chili oil, if you desire

Directions:

1. Prepare noodles or rice, if using.

2. Heat oil in saucepan until hot (medium setting) and then add onions and ½ teaspoon salt.  Saute for about 6-8 minutes until lightly browned.  Then add garlic and ginger.  Cook for another 2 minutes, stirring the veggies.

3. Stir in broth and soy sauce.  Cook for a few minutes and until broth starts to simmer.  Stir in mushrooms, tofu (if using), and greens.  Cook until greens looks wilted, about 3-4 minutes.

4. Add scallions and chili or hot sauce.  Ladle over ramen or rice, or eat it as is.  

5. Additional toppings: chopped mint or cilantro