Mushroom Soup with Coconut and Tamari

Ingredients

• 2 cubes vegetable bouillon
• 6 cups boiling water
• 4 cups sliced fresh mushrooms
• 3 tablespoons dried wakame (brown) seaweed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 (14 ounce) cans coconut milk
• ¼ cup chopped fresh cilantro
• 1 lime, juiced
• 1 teaspoon tamari, or to taste

Step 1

Dissolv the vegetable bouillon cubes in boiling water, then add the sliced mushrooms and let them soak for about 20 minutes. While that’s soaking, put the seaweed in a small bowl and cover it with warm water to soften.

Step 2

Heat the olive oil in a big saucepan over medium-low heat. Toss in the garlic and cook it gently until it’s soft and fragrant, about 5 minutes. Drain the mushrooms from the broth, giving them a little squeeze to get rid of excess liquid, but save the broth for later.

Step 3

Add the mushrooms to the pan and cook, stirring occasionally, until they’re nicely browned and tender—this should take around 15 minutes. Pour in the coconut milk along with the reserved mushroom broth.

Step 4

Drain the seaweed, squeezing out any extra water, and add it to the pot. Stir in the cilantro, lime juice, and tamari. Bring everything to a gentle boil over medium-high heat, then lower the heat to medium-low, cover the pot, and let it simmer for about 20 minutes so all the flavors can blend together.