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Spicy Ginger Scallion Soup
Author:
Louisa Clements
3.93
from
71
votes
Packed with mushrooms, ginger and scallions this quick vegetarian and gluten-free spicy ginger scallion soup comes together in twenty minutes.
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Prep:
10
minutes
minutes
Cook:
10
minutes
minutes
Total:
20
minutes
minutes
Servings:
4
Ingredients
2
tablespoon
olive oil
1
bunch scallions
,
white and light green parts halved lengthwise, tops thinly sliced and reserved
2
cloves
garlic
,
minced
2
tablespoon
minced fresh ginger
2
cups
sliced button mushrooms
3
tablespoon
low-sodium soy sauce
,
or gluten free soy sauce
2
teaspoon
sriracha
4
cups
vegetable broth
2
cups
water
1
cinnamon stick
3
tablespoon
lime juice
1
teaspoon
sesame oil
125
g
vermicelli rice noodles
,
cooked according to package directions
Instructions
Heat olive oil over medium-high heat. Add halved white and light green parts of scallions, garlic and ginger. Saute for 1-2 minutes.
Add mushrooms, soy sauce and sriracha. Cook for 2 minutes.
Add vegetable broth, water and cinnamon stick. Bring to a boil. Cover and simmer for 5 minutes.
Remove cinnamon stick. Add lime juice, sesame oil and cooked vermicelli noodles.
Sprinkle with reserved scallions and serve.
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