If I have to give it a title, Southeast Asian Inspired Lobster Mushroom Soup it is. That’s the neighborhood of all these ingredients together with *what I had at home* that needed to be cooked…
And how I’m currently interpreting them in my kitchen 👩🎤🧑🏼🎨🖼
From The Garden foraged some lobster mushrooms up in Northern Arizona last weekend and sold them at the Lake Havasu Farmers Market. Pure curiosity, had to check them out.
I’ve never seen or tasted this FUNgi in my life! You??
Southeast Asian Inspired Lobster Mushroom Soup has the umami flavors of bone broth and coconut aminos combined with carrot, cabbage, Lobster mushroom and spinach to take a turn to Southeast Asia, just a kiss 💋 it’s really light — no where near a day long soak with all the traditional ingredients. It did take me there in my mind though:)
From chopping, sautéing and simmering to table = 30-45 minutes tops
The shrooms are “meaty” like a Portobello and they hold their shape…just simmered them on the top of the soup medley with the lid covered for about 10 min and gently stirred to keep them looking sexy 📸
Added a handful of ribbon cut spinach to the bowl before serving and let the hot broth wilt them just a touch. Topped with a little saved raw green onion, sesame seeds and Spicy Salad Microgreens from White Harte Farms.
Are you on an active round of Whole30 or a reset?
I added hard boiled egg and some of my crunchy roasted coconut amino cashews and a nice drizz of avocado oil as plated fats. I’m full of ideas to get your freestyle creativity going!
Southeast Asian Inspired Lobster Mushroom Soup
Ingredients
- 1/4 c Avocado oil
- 1 Chopped White Onion
- 2 c Shredded Carrot
- 1 Bag premixed dark greens salad mix like Taylor farms sweet kale
- 1/2 head Shredded Green Cabbage
- 4 c Bone Broth or Stock + water to cover veggies
- 1/4 c Coconut Aminos
- 5 Sliced Lobster Mushrooms Approx 2 cups chopped
- 1 b Diced green onion
Instructions
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Sauté the onions and carrot in avocado oil for 3 minutes, add the cabbage and salad mix and stir all together for another 3 minutes.
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Add the broth and water until the veggies are mostly submerged. Add the lobster mushrooms and green onion on top, slightly stir and get the veggies settled in.
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Cover and simmer for 15 - 20 minutes while veggies to al dente or longer if you like them softer. Salt to taste before serving.
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Top with raw green onion, sesame seeds and microgreens
Recipe Notes
I added a bag of a kale based salad mix that needed to get used -- all veggies were good to cook! Kept the dressing and the bits for another day.
Works great to freeze and use as a base for another creation!