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Cooking Advice
- Sauté the mushrooms until they release their moisture and start to brown for extra depth of flavor.
- Use full-fat coconut milk for a creamier texture and richer taste.
- Taste and adjust the seasoning at the end, as tamari can vary in saltiness.
Ingredients 0/10
Why This Recipe Stands Out
Step 1
Dissolv the vegetable bouillon cubes in boiling water, then add the sliced mushrooms and let them soak for about 20 minutes. Meanwhile, place the seaweed in a small bowl and cover it with warm water to soften.
Step 2
Heat the olive oil in a large pot over medium-low heat. Add the garlic and cook gently until it’s soft and fragrant, which should take around 5 minutes. Once the mushrooms have soaked, strain them from the broth and give them a good squeeze to remove excess liquid—keep that broth for later.
Step 3
Add the mushrooms to the pot and cook, stirring occasionally, until they’re nicely browned and tender, about 15 minutes. Then pour in the coconut milk along with the reserved vegetable broth. Drain the seaweed, squeezing out any extra water, and toss it into the pot. Stir in the cilantro, lime juice, and tamari.
Step 4
Bring everything to a boil over medium-high heat, then lower the heat to medium-low. Cover the pot and let the soup simmer gently for about 20 minutes so all the flavors can come together.
