This lovely, light soup is rich in minerals and the chewy, savory mushrooms satisfies the appetite making it a perfect lunch or dinner meal.
- 2 cups oyster mushrooms
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 3 cups water
- 1 clove garlic
- 1 small onion finely chopped
- 1 tablespoon soy sauce
- 3 large beet greens
- 1/2 cup rice noodles
- Wash the oyster mushrooms and drain in a colander.
- In a metal pot heat and pour in olive oil. add onions and saute until golden brown. Add garlic and onions. When the onions become transparent add the mushrooms. Brown.
- Add salt, pepper, thyme. Stir lightly.
- Add 3 cups of water and soy sauce.
- Turn up heat.
- Bring to a medium boil for one minute.
- Cover. Simmer for 1 hour.
- During the last 20 minutes, soak two helpings of rice noodles (about a half cup when soft). Noodles should soak for at least 15 minutes.
- Prepare to slice beet greens by first removing the leaf's tough center vein and then stacking flat all leaves together. Fold leaves in half lengthwise and then roll from base to tip. Slice across.
- No more than the final 2 minutes, add the greens and noodles into the simmering soup.
- Garnish with a beautiful beet green.
- Serve immediately.
When you buy organic beets, purchase ones that have healthy leaves still attached. Not only will this give you the indication of the freshness of the beets, you will have delicious leaves to use in shakes, juices, stirfrys, or healthy soups like this recipe.