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Shiitake & Miso Soup
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As our family struggles through the last (hopefully) of this winters colds we are nourished by the warmth of the fireplace, on these cold and rainy days, and lots of soup. I have come to the realization that soup, mostly taken for granted, can be a really wonderful and easy meal. This is especially true when you don’t feel much like getting out of your pajamas or leaving the comfy spot you created with your book.
The recipe I am posting below is a personal favorite. It is easy to make and it falls into the comfort food category for me.. though it would be the ‘healthy comfort food’ category. No artery clogging cheesy goop or deep fried emotional comfort here, just good and tasty nutrition in a bowl. So dig in and feel good about yourself as you fight those winter blues.
3 cups of shiitake or oyster mushrooms, thinly sliced
2 tablespoons or Bragg Liquid Aminos
3 tablespoons of extra virgin olive oil
1 scallion, thinly chopped
3 tablespoons of miso (white or brown)
1 cup of extra virgin olive oil
1 tablespoon of grated ginger
1 clove of garlic
3 cups of water (bring to boil then turn burner off so water is hot but not to boiling temp)
Start by marinating the mushrooms in the aminos (2tbls) and oil (3tbls).
Blend miso with one cup of oil and ginger, garlic and water (warm but not too hot). Mix until smooth.
Pour soup into bowls and top with marinated mushrooms and scallions
Can store for one day in the refrigerator when mixed or store soup base without mushrooms for 4 days refrigerated and the marinated mushies are good for 2 days when refrigerated.