Mushroom and Pancetta Soup Recipe

1. 1

   Combine mushrooms, 1 cup of the vegetable broth, and sake in a medium bowl and set aside for 30 minutes until mushrooms are reconstituted.

2. 2

   Heat a large frying pan over medium-high heat and cook pancetta until golden brown and crisp, about 5 to 7 minutes.

3. 3

   Remove pancetta with a slotted spoon and drain on paper towels.

4. 4

   Combine remaining 3 cups vegetable broth and 2 cups water in a medium pot over medium heat.

5. 5

   Once simmering, add mushroom mixture (liquid too), pancetta, and spinach.

6. 6

   Stir in sesame oil and chile-garlic sauce and adjust seasoning to taste.

7. 7

   Garnish with scallions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.