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. 



Ingredient Checklist


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.

  • 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.


Rating: 2.0 stars
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.