This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles.
Ingredients
- Roma tomatoes: 4 piece
- ancho Chili peppers, seeded and deveined: 2 piece
- olive oil: 2 Tbsp
- garlic cloves: 2 piece
- pinch ground cumin: 1 piece
- shiitake mushrooms: 2 pound (sliced)
- water: 0.5 cup
- salt: (to taste)
- quart vegetable broth: 1 piece
- white onion: 0.25 cup (finely chopped)
- oregano: 0.25 tsp (dried)
- lime, cut in wedges: 1 piece
- red pepper flakes: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.
