Vegan Mexican Menudo

This vegan take on menudo, a Mexican soup with chile pepper base, cooks shiitake mushrooms in a broth infused with ancho chile-tomato sauce.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 214 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 1 pinch ground cumin
• 1 teaspoon red pepper flakes
• 1 quart vegetable broth
• 2 garlic cloves
• 1 lime, cut in wedges
• 4 roma tomatoes
• 2 ancho chile peppers, seeded and deveined
• 2 pounds shiitake mushrooms, sliced
• 0.25 teaspoon dried oregano
• 0.5 cup water
• 0.25 cup finely chopped white onion

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.