VEGAN MEXICAN MENUDO

Vegan Mexican Menudo image

Provided by Ana Martínez

Time 55m

Yield 4

Number Of Ingredients 13

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4 Roma tomatoes
2 ancho chile peppers, seeded and deveined
2 tablespoons olive oil
2 garlic cloves
1 pinch ground cumin
2 pounds shiitake mushrooms, sliced
½ cup water
salt to taste
1 quart vegetable broth
¼ cup finely chopped white onion
¼ teaspoon dried oregano
1 lime, cut in wedges
1 teaspoon red pepper flakes

Steps:

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

Nutrition Facts : Calories 213.6 calories, Carbohydrate 25.8 g, Fat 7.8 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 1 g, Sodium 559.5 mg, Sugar 8.7 g