Vegan Mexican Menudo
Description
This vegan take on menudo, a Mexican soup with chile pepper base, cooks shiitake mushrooms in a broth infused with ancho chile-tomato sauce.
Ingredients
•
4 Roma tomatoes
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2 ancho chile peppers, seeded and deveined
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2 tablespoons olive oil
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2 garlic cloves
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1 pinch ground cumin
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2 pounds shiitake mushrooms, sliced
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1/2 cup water
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salt to taste
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1 quart vegetable broth
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1/4 cup finely chopped white onion
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1/4 teaspoon dried oregano
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1 lime, cut in wedges
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1 teaspoon red pepper flakes
Directions
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.
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.
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.
4
Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.