Asian mushroom soup
Asian mushroom soup
Yields - 4 large servings
Ingredients
6 cups vegetable broth – use salt-free if store-bought
2 tablespoons light miso - I use chickpea miso
2 ½ tablespoons tamari
½ teaspoon of shichimi togarashi , a Japanese spice mix with heat
1 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon Himalayan or sea salt
¼ teaspoon pepper
6 cups dry and fresh mushrooms – sliced (I used dried cremini and wild fresh lobster and cauliflower mushrooms)
2 cups boiling water to soak mushrooms – reserve 1 cup of liquid for broth
Seaweed for garnish
Noodle options – soba, Udon or ramen
Steps
Soak dried mushrooms in boiling water for ½ hour. Drain mushrooms and reserve the liquid.
While the mushrooms are soaking, in a large soup pot add all the remaining ingredients except the lemon juice and mushrooms. You may need to use a whisk to breakdown the miso. Bring the mixture to a boil.
Add lemon juice and mushroom soaking liquid to the broth. Taste – then adjust flavouring with a little more salt and pepper if needed. When the broth is just right, add your mushrooms.
Cook mushrooms until just tender.
If you want to add your favourite noodles – cook them separately and then add them to the soup when serving. Garnish with dry seaweed.
Noodle options – soba, Udon or ramen
