I'm that crazy person that thinks of their meals as a grocery cart from those old game shows where contestants would race to fill their carts with as many items as possible in 2 minutes. Whenever I make myself food at home, I think of any and all weird ways that I can boost the nutritional components of it in a delicious way-- it's like a game for me! I especially do this with smoothies, salads, and soups, because they're such easy vehicles for a variety of ingredients. This healing, gut-friendly, anti-inflammatory bone broth based mushroom super soup is one of my favorites lately when my body is in need of easy nourishment.
Growing up in a Korean household, nourishingly rich broths were constantly a big part of our meals. It was so funny to see the rise of bone broth, because I've eaten it since I was a kid and people used to wrinkle their nose at the concept. I love making mine at home in big batches to have delicious broth on hand to use anytime to throw together soups like these in no time at all! (See my bone broth making tutorial here)
This broth has nourishing bone broth that has collagen, minerals, and protein, baby spinach for your daily greens, vitamin powerhouse of two kinds of mushrooms, iodine (thyroid necessity) from the nori seaweed, and omega-3's and protein from the eggs. Not only is it plentiful of nutrients, there is so much umami in this soup thanks to the broth and also the dried mushrooms that pack a delicious punch when rehydrated.
Mushroom Super Soup with Bone Broth
~20oz of Bone Broth
1 bundle of King Soba Gluten-Free Black Rice Noodles
1 heaping cup Baby Spinach
2 hard-boiled Large Eggs, sliced in half
~6 Dried Shiitake Mushrooms
1 bundle (~3 oz) of fresh Enoki Mushrooms
2 pinches of cut Nori (seaweed) to garnish (about half a sheet)
1. Bring water to boil in a medium sized pot. Place dried shiitake mushrooms in a small bowl and fill to cover with warm or hot water. Set aside and leave for 10-15 minutes to rehydrate. With scissors, cut nori sheet into little strips, and set aside.
2. Once water is boiling, place black rice noodles and cook for 5-7 minutes until al dente. Drain and rinse, then set aside. Now pour broth into the medium sized pot over medium-high heat until it begins to simmer. Place shiitake mushrooms in broth, along with 1/2 cup of the water the mushrooms were soaked in. Add in enoki mushrooms and spinach to broth, and cook until softened, about 2 minutes.
3. Add the rice noodles back into broth, and reduce heat to low. Cook for another minute, then remove from heat. Divide soup up into two bowls, topping with hard boiled egg and nori on each. Serve!