Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and swiss chard rice noodle soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Mushroom and Swiss Chard Rice Noodle Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Mushroom and Swiss Chard Rice Noodle Soup is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have mushroom and swiss chard rice noodle soup using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom and Swiss Chard Rice Noodle Soup:
- Get 1 large onion chopped
- Make ready 4 gloves garlic minced
- Make ready 2 tablespoons fresh ginger minced
- Prepare 1 bunch green onions chopped
- Get 1 tablespoon olive oil
- Prepare 1 teaspoon sesame oil
- Make ready 6 cups mushroom broth (vegetable or chicken stock will also work)
- Get 1 teaspoon five spice
- Make ready 2 tablespoons soy sauce
- Take 1 head Swiss chard chopped
- Get 8 oz mushrooms slices
- Get 1 block firm tofu diced into 1in cubes
- Get 4 servings of rice noodles
In a large pot, bring mushroom broth to a boil, reduce heat to low and cover to keep warm. Add the vegetable oil to a hot wok or large saucepan. Once hot add most of the onion, the chard, mushrooms and garlic. Swiss chard, leek and mushroom rice bowl.
Instructions to make Mushroom and Swiss Chard Rice Noodle Soup:
- Heat olive oil and sesame oil in Dutch oven
- Add onion, garlic, ginger, and green onion and sauté until soft
- Add mushroom broth, soy sauce and five spice. Bring to a boil then reduce to simmer for 10 minutes
- Add mushrooms, Swiss chard, and rice noodles and cook until rice noodles are tender. Turn off heat
- In large pan heat 1 tablespoon olive oil. Add tofu and pan fry until golden brown on all four sides. Add to soup and enjoy!
Once hot add most of the onion, the chard, mushrooms and garlic. Swiss chard, leek and mushroom rice bowl. Seriously, I think I make this once a week, however, often with whatever I have on hand. Sometimes it's Swiss chard because I've got a spring garden full of chard. Sometimes with organic seasonal greens, spinach, mustard greens or kale that I picked up at the market because someone used all the chard for their green protein smoothie. 😉 That's.
So that is going to wrap it up with this special food mushroom and swiss chard rice noodle soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
