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30-Minute Rice Noodle Soup with Mushrooms & Kale
Ingredients
  • 1 tsp canola oil
  • 12 oz. crimini mushrooms, sliced
  • 2 tbsp minced ginger
  • 2 cloves garlic, minced
  • ½ tsp ground pepper
  • ⅛ tsp salt
  • 7 cups low-sodium vegetable broth
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp hoisin sauce*
  • 6 oz. brown rice noodles
  • 4 cups chopped kale
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