The last two months have done a number on my normally healthy eating habits. Between the holidays and traveling plus about a month-plus of not cooking thanks to my studies I’m craving a serious nutritional boost. Enter some amazing lunchtime inspiration from the GOOP annual detox plan. Truth be told I’m not into the whole detox thing, but I AM totally into yummy tasting healthy food, and this fits the bill. This soup has some serious zing. It’s bright and fresh tasting thanks to the loads of freshly grated ginger with deep umami notes from thinly sliced mushrooms and sesame oil. I added a small handful of pulled rotisserie chicken to make sure I left the table satisfied and an extra sprinkle of pepper flakes for extra heat. It also only took about 20 minutes to throw together, win! If you’re looking to continue (or begin) your healthy habits in 2016 this soup should be next on your list. Thanks Gwyneth!
2 tablespoons olive oil
1 pound cremini or shiitake mushrooms, cleaned, stems removed and thinly-sliced
salt and pepper
3 garlic cloves, finely-minced
4 cups chicken stock
1 large pinch chili flakes
2 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon gluten-free soy sauce
1 2-inch piece ginger, grated
2 teaspoons arrowroot powder (you can find this at your grocery store, Bob’s Red Mill makes a great product…and you can use it again to make THIS)
2 tablespoons water
2 thinly sliced scallions, to garnish
In a medium dutch oven or thick-bottomed saucepan, heat olive oil over medium low heat. Add mushrooms and a pinch of salt, cover the pot, and let them sweat for five minutes, stirring occasionally. Turn the heat up to medium high, add garlic and sauté, uncovered, for one minute, or until mushrooms start to brown and garlic is fragrant (don’t worry if the mushrooms start to stick—they’ll come unstuck when you add the chicken stock).
Add chicken stock and chili flakes, using a wooden spoon to scrape up any garlic or mushrooms stuck to the bottom of the pot. Bring the mixture up to a boil, then simmer for five minutes.
Meanwhile, whisk together rice wine vinegar, toasted sesame oil, soy sauce, ginger, arrowroot powder, and water in a small bowl. Stir the mixture into the soup (you can add 1 tablespoon water to the bowl to make sure you get everything out, if desired) and simmer for one minute, or until the soup is slightly thickened. Add salt, pepper, and chili to taste and serve with sliced scallions on top.