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–+ servings

Five-Spice Quinoa Soup with Mushrooms & Kale

A delicious, healthy soup perfect for chilly winter days. This five-spice quinoa soup is packed with flavor and nutrients.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Chinese
Servings 3 -4 people
Calories 381 kcal

Ingredients
  

  • 1 tbsp oil
  • 1 yellow onion – diced
  • 2 garlic cloves – minced
  • 14 oz cremini mushrooms – sliced
  • 6-8 oz fresh or dried shiitake mushrooms* – sliced
  • 2 tsp of Season with Spice’s Penang Chinese Five Spice
  • 2 tsp soy sauce or tamari or Worcestershire sauce
  • 1 tsp Chinese rice wine or mirin optional
  • 3 cups low sodium mushroom broth or beef broth
  • 2 cups water
  • 1 tsp salt I used Himalayan Pink Salt
  • 2 carrots – sliced into ribbons
  • 3 cups cooked quinoa
  • 2 cups of sliced kale
  • A few drops of toasted sesame oil
  • Freshly ground black pepper

Instructions
 

  • Heat oil in a heavy bottomed pot or deep skillet, then add in onion and cook for 5-8 minutes until softened.
  • Add in garlic and cook for about a minute until aromatic.
  • Add in the sliced mushrooms. Cook for 8-10 minutes, or until the moisture of the mushrooms begin to evaporate.
  • Add in the Penang Chinese Five Spice, soy sauce/tamari, and rice wine (if using). Stir well to combine.
  • Add in the mushroom broth (or beef broth), water, salt, and carrots. Bring it to a boil, and then lower to a simmer.
  • Add in the kale, cooked quinoa, and toasted sesame oil. Stir until warmed through.
  • Taste, and adjust seasonings or liquid to your liking. Ladle into each serving bowl. Season with freshly ground black pepper, and enjoy!

Notes

*If using dried shiitake mushrooms, give them a quick rinse, then soak in hot water for 15-20 minutes until softened. You can also use the water for stock later.
 - In addition to cremini and shiitake mushrooms, you can also try adding in oyster mushrooms or Japanese shimeji mushrooms.
 - I highly recommend using beef broth for the soup since it gives the soup a much deeper flavor. But mushroom broth is a good alternative to make this a vegetarian dish.
- If you happen to have some goji berries on hand, throw some in during the last stage of cooking. The berries are wonderful in Asian soups like this!
 - The soup keeps well in the refrigerator for 2-3 days.

Nutrition

Serving: 150gCalories: 381kcalCarbohydrates: 59gProtein: 19gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1526mgPotassium: 1919mgFiber: 11gSugar: 9gVitamin A: 11266IUVitamin C: 47mgCalcium: 201mgIron: 5mg
Keyword soup, mushroom, kale
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