Zuke’s Kitchen: Kill That Cold! Vegan Soup
1 Tbsp sesame oil
1 small onion chopped
2 cloves garlic, minced
4-6 crimini mushrooms, sliced thin
1 large handful kale, sliced into strips
1 inch ginger piece, minced
2 cartons vegetable broth (or 8 cups homemade)
1 Tbsp dried lemon grass (in tea infuser)
2 Tbsp soy sauce
1 Tbsp lime juice
1 Tbsp toasted sesame seeds (ground down in mortar & pestle)
Fresh ground pepper to taste
In your favorite soup pot, heat oil and add onions, garlic, mushrooms, and kale. Sauté on medium heat until they sweat and are lightly browned. Add the rest of the ingredients, bring to a boil, then simmer on a very low heat for an hour.
Please use organic ingredients as much as possible!
Optional: Add some shaved carrot or diced tofu to the broth before simmering. For extra sinus clearing, add crushed red pepper or Shiracha sauce to your liking.
That’s it. Pretty easy, huh? If you want to make this at home and you find yourself saying, “Lemon grass? Where do I find that?” Don’t worry! I’m happy to give you a missing ingredient or two at your next lesson.