Warming Curry Cacao Masala Soup - Vegan!

Ingredients

• 2 tbs sesame oil
• 1 leek chopped
• 2 cups chopped shiitake mushrooms
• 1 bunch of broccoli cut into florets
• 2 cloves of garlic, minced
• 1 can coconut milk
• 1 box vegetable broth
• 1 tbs tamari
• 2 tbsp indi chocolate cacao masala spice rub
• 2 tbsp turmeric
• 1 tsp cayenne
• 1 tsp red pepper flake
• 1 star anise
• 2 peppercorns
• 4 slices of ginger
• 3 heaping tbsp of miso paste
• 8.8 oz pumpkin ginger noodles
• Cilantro
• Lime

Instructions

1. In a large pot, sautee leeks and mushroom in sesame oil on medium heat for 10 minutes, stirring until tender
2. Add broccoli, garlic, coconut milk & vegetable broth and let simmer.
3. Add tamari, cacao masala, turmeric, cayenne, red pepper flake, anise, peppercorns, ginger and let simmer for 5 minutes.
4. Turn heat to low and add miso paste and stir to combine. 
5. Cover and let sit while pasta cooks to enhance flavors.
6. In a separate pot, boil water and cook 8.8 oz pumpkin ginger noodles
7. Once the noodles are done, place into serving bowls and ladle the vegetables and broth on top of the noodles
8. Garnish with cilantro, lime, red pepper flakes and cayenne to taste

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