“A beefier version of the Vegetarian Times' recipe.”
READY IN:
40mins
SERVES:
4-6
YIELD:
4 bowl
UNITS:
US

Ingredients Nutrition

Directions

  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 sauté 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.

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