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