There's nothing like shiitake mushrooms to add a heartiness to a soup and boost the flavour. Together with lots of veggies and miso, this soup is about as healthy as they get.
Shiitake Mushroom Soup (Serves 4)
- 1 tablespoon sesame oil (optional, replace with 2 tablespoons filtered water)
- 1 large onion, cut fine dice
- 6 cups organic vegetable broth (or make your own)
- 1 1/2 cups dried shiitake (follow instructions below on how to re-hydrate)
- 1 large bok choy, cut in bite size strips
- 1 small napa cabbage, cut in small size strips
- 2 carrots, cut in rounds
- 2 medium beets, cut in cubes
- 3 inch daikon radish, cut in half rounds
- 1/2 cup wakame, soaked and cut in small pieces
- 1 bunch green onions, cut in thin diagonal slices (Set aside for garnish)
- 2 tablespoons sesame seeds
- ground black pepper to taste
- 3 tablespoons miso
Re-hydrate shiitake mushrooms by placing them in bowl of hot filtered water 1 hour or room temperature filtered water overnight.
To prepare the mushrooms after soaking, cut the stems off and discard (too hard to eat) and dice the upper portion for the soup.
Heat oil or filtered water with onion in a medium pan over medium heat. Cook until slightly yellowed.
Add mushrooms and stir well.
Add vegetable broth and all the vegetables (except green onions) as well as the wakame, sesame seeds and ground black pepper.
When vegetables are cooked, add miso to a cup of broth in a separate dish, and stir until miso is diluted.
Turn off heat and add miso and green onions to pan. Stir well. Let rest covered for 5 minutes and serve.