Mushroom and Swiss Chard Rice Noodle Soup. Add mushroom broth, soy sauce and five spice. Measure in the broth, bring to a boil, reduce to a simmer, and add the noodles and chard. Add the balsamic vinegar and cook for a minute.

With motor running, stream in coconut. Heat oil in nonstick skillet over med-high heat. Heat a wok or skillet over a high heat and add the water or oil then the onions and chopped chard stems. You can cook Mushroom and Swiss Chard Rice Noodle Soup using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mushroom and Swiss Chard Rice Noodle Soup

You need of large onion chopped.
Prepare of gloves garlic minced.
Prepare of fresh ginger minced.
You need of green onions chopped.
Prepare of olive oil.
It's of sesame oil.
Prepare of mushroom broth (vegetable or chicken stock will also work).
It's of five spice.
Prepare of soy sauce.
Prepare of Swiss chard chopped.
It's of mushrooms slices.
You need of firm tofu diced into 1in cubes.
It's of servings of rice noodles.

Drop the noodles into the boiling water. Stir in the Swiss chard and mushrooms. Strain the broth into a heatproof bowl. Wipe out the pot and return the broth to it.

Mushroom and Swiss Chard Rice Noodle Soup step by step

Heat olive oil and sesame oil in Dutch oven.
Add onion, garlic, ginger, and green onion and sauté until soft.
Add mushroom broth, soy sauce and five spice. Bring to a boil then reduce to simmer for 10 minutes.
Add mushrooms, Swiss chard, and rice noodles and cook until rice noodles are tender. Turn off heat.
In large pan heat 1 tablespoon olive oil. Add tofu and pan fry until golden brown on all four sides. Add to soup and enjoy!.

Add the soy sauce and mirin and bring to a boil. Add the sliced shiitakes and Swiss chard and cook just until. Heat the oil over medium-high heat in a large nonstick saute pan. Add garlic, and sautée until garlic is golden brown. Cook until swiss chard and mushrooms are tender.