Prepare the noodles according to package directions, drain, rinse, set aside.
In a large ceramic/enamel-lined pot or similar stock soup pot, add the diced onions and red peppers, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
Add the minced garlic, ginger, and tomato paste, sauté for 30 seconds, then add the tamari and Baby Bella Mushrooms . Sauté until the mushrooms are reduced.
Then add all remaining Ingredients stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 7 minutes. Add the green onions, simmer for one minute.
Taste test and ramp up any spices or seasonings as needed.
Remove the soup from the stove and allow to sit for 5 minutes for the flavors to marry.
Serve by placing the spaghetti in an individual soup bowl, then ladle the hot soup over top.
Enjoy your meal
0 servings
4
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.