Hot & Sour Garlic Kale Soup – a delicious recipe with rice noodles, corn oil, sesame oil, shiitake mushrooms, garlic, rice vinegar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
This recipe can use cremini mushrooms just as nicely if you have an aversion to shiitakes. Cut mushrooms into slices before softening them using kitchen scissors if the shiitakes are whole.
2
Boil water in a teakettle and pour half over mushrooms and half over rice noodles to soften. Add more water to the mushrooms as it is absorbed.
3
Heat oils in a dutch oven or stock pot over med heat. Add mushrooms and saute for 10 minutes or until beginning to brown.
4
Add garlic and saute 2 more minutes. Stir in vinegar and soy sauce and simmer until almost evaporated, stirring to scrape up browned bits from bottom of the pot.
5
Add beef broth and mushroom liquid (if any). Bring to a boil and reduce heat to simmer for 10 minutes. Add kale and cook 5-10 minutes more. Serve in bowls and add softened rice noodles on top.
556
kcal
Calories
5
g
Fat
111
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup rice noodles, 1 tablespoon corn oil, 1 tablespoon sesame oil, 3 1/2 ounces shiitake mushrooms, and more.
Yes, Hot & Sour Garlic Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
