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My review
Vegan Mexican Menudo
Ana MartÃnez
"This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles."
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Ingredients
55 m servings 214 calsOriginal recipe yields 4 servings (4 cups)
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Directions
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- Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
- Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
- Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
- Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.
Nutrition Facts
Per Serving: 214 calories; 7.8 g fat; 25.8 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 559 mg sodium. Full nutrition
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1/29/2018
I thought shiitake was a strange mushroom to use for a Mexican soup but they actually worked. This was pretty good but could use some doctoring up in my opinion. I'm not sure what but it needed ...