Quick Portobello Mushroom Vegetable Soup

Name: Quick Portobello Mushroom Vegetable Soup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 1 portobello mushroom cap, sliced 1/2 inch thick; 1 tbsp smoked bacon or firm tofu, diced; 0.5 oz mung bean vermicelli noodles; 1 tbsp red onion, diced; 1 tbsp celery, diced; 1 tbsp carrot, diced; 1 tbsp napa cabbage, diced; 1 tbsp cilantro, chopped; 1 spray olive oil spray; 1 tsp beef or vegetable broth powder; 2 cup water

Servings2 Portions

Prep Time10 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

portobello mushroom cap, sliced 1/2 inch thick
1
smoked bacon or firm tofu, diced
1 tbsp
mung bean vermicelli noodles
0.5 oz
red onion, diced
1 tbsp
celery, diced
1 tbsp
carrot, diced
1 tbsp
napa cabbage, diced
1 tbsp
cilantro, chopped
1 tbsp
olive oil spray
1 spray
beef or vegetable broth powder
1 tsp
water
2 cup

Step-by-Step Instructions

Heat a small saucepan over low heat and coat it lightly with olive oil spray. Add the sliced portobello mushroom and cook for 2-3 minutes per side, until softened, lightly browned, and fragrant.

Add the diced smoked bacon or tofu. Cook for 1-2 minutes, stirring occasionally, until the bacon begins to render or the tofu picks up a little color.