Rating: 2.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 3 Ratings

This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery, while roasted shiitake mushrooms and kabocha squash lend heft and depth. 

Martha Stewart Living, January/February 2020

Gallery

Credit: Lennart Weibull

Recipe Summary test

prep:
30 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Toss shiitake caps and squash with oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, flipping once, until golden and tender, 24 to 27 minutes.

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  • In a pot, bring shiitake stems, coconut milk, 1 3/4 cups water, ginger, shallot, garlic, cilantro stems, brown sugar, and peeled lime zest to a bare simmer over medium heat. Reduce heat to low, cover, and simmer until flavors meld, 10 to 15 minutes. Strain, discarding solids, and let cool 10 minutes.

  • Transfer broth to a blender along with 1 cup packed cilantro leaves and purée until smooth. Stir in lime juice and fish sauce; season with salt and pepper. Return to pot and bring to a simmer. Stir in zucchini noodles and greens; simmer until tender, about 2 minutes. Serve immediately with roasted shiitake caps and squash, jalapeños and daikon, and a drizzle of oil.

Cook's Notes

Zucchini noodles make this soup extra-nutritious, but it's great with cooked soba or rice noodles, too.

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Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4.0 stars
02/26/2020
I actually added a combo of water and a homemade mushroom broth and it didn't change the color too significantly. In addition I used different veggies. I garnished with roasted broccoli, regular mushrooms caramelized, Japanese sweet potato rounds, a dollop of roasted squash in mashed form as well as roasted green onions. I garnished with quick pickled red onion rings which added a beautiful pop of pink against the green soup. I liked the fresh taste of this broth but it isn't vegan with fish sauce. I used fish sauce to my taste to avoid it being too salty. The neat thing about this dish is that you can add whatever veggies you have and use other ingredients in it to experiment. I wonder how this would be as a cold soup with an avocado garnish some cold quinoa and salad greens on top. Experiment!
Rating: 1.0 stars
02/20/2020
This may seem like a stupid question, but how can this be vegan when it has fish sauce it it?
Rating: 2.0 stars
02/12/2020
I'm not sure what went wrong, but I followed recipe exactly. Broth was super watery and tasted way too salty with 3 tablespoons fish sauce. Glad I tasted before seasoning or it would have been inedible. Also, the ratio of broth to veggies seemed way off - there didn't seem to be enough liquid to accommodate the veggies. Perhaps there is a recipe typo? It seems that two cans of the coconut milk, instead of only one as written, would have balanced out fish sauce more effectively. Might try again this way, as this has the potential to be really delicious.
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