The key to this soup is a good stock—using a store-bought stock doesn’t even compare in flavor and nutrition to a homemade stock. I prefer to use homemade Chicken Stock but a homemade Vegetable Stock works well too. Serve with Thai rice noodles, zucchini noodles, or a scoop of cooked spaghetti squash for a light meal.
Ingredients
10 cups
chicken bone broth
8 ounces
white button mushrooms
thinly sliced
3
carrots
cut into matchsticks
3 cloves
garlic
crushed
4 tablespoons
brown rice vinegar
(coconut vinegar)
4 tablespoons
wheat-free tamari
(or coconut aminos)
3 tablespoons
hot pepper sesame oil
3 cups
thinly sliced
napa cabbage
1 bunches
green onions
sliced into rounds
1 cups
chopped
cilantro
Herbamare
(or sea salt)
