INGREDIENTS

• 1 CUP WATER
• 1/3 CUP MILK OF CHOICE
• 1/4 CUP DRY INSTANT MASHED POTATOES
• 2 TEASPOONS SHIITAKE BROTH MIX
• 1 TEASPOON SOY SAUCE
• SALT OF CHOICE, TO TASTE

This recipe yields roughly 1 and 1/3 cups of liquid soup, leaving lots of room in a 4-cup bowl for additional proteins, vegetables, and noodles.

My additions are usually Konjac Noodles, as well as pre-cooked frozen proteins, like Meatballs, and frozen vegetables, like Broccoli, Okra, Carrots, and Edamame. My milk of choice is Coconut Milk, and, if needed, I opt for Miso in lieu of salt.

Feel free to tweak the recipe to your tastes and enjoy whatever additions you want.

TIPS & TRICKS

This soup may start out thin, but will thicken up with patience. Try heating up the milk first and then reconstitute the instant mashed potatoes in the milk. Stir in the rest of the ingredients, and then heat and serve.

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I created this recipe to solve my soup issues. Containing anti-inflammatory foods, this single serving soup is part of my beneficial diet. Those anti-inflammatory foods being the ingredients in the Broth Mix and most of my additions.

The Broth Mix and Instant Mashed Potatoes are also handy cooking shortcuts.

I love this soup and I hope you do too. Feel free to check out my other recipes.

Happy Cooking, Happy Living.

-Jen, aka. “Power Chair Dorothy”