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Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
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Ingredients
- 1/4 cup diced ginger
- 1-2 crushed garlic cloves
- 1 cup snap peas
- 1 cup diced baby corn
- 2 cups mixed wild mushrooms
- 1 tsp miso paste
- 1 tsp turmeric powder
- 3 cups LSF coconut almond milk
- 1-2 cups vegetable stock
- Salt and pepper to taste
Serve with:
- 1-2 cups crispy sautéed tofu
- Chopped spring onion to serve
- Chopped red onion
- Cilantro
- Sesame seeds
- Coconut cream
- Peanut Chill oil crunch
Method
- Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft.
- And more seasoning and serve with your desired toppings and enjoy!
Image may be NSFW.
Clik here to view.
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