Miso Soup with Shitake Mushrooms
This is a wonderful stand by, easy to prepare soup that is perfect for the winter months. There are many variations. Miso is a paste made from fermented soybeans. The seaweed adds iodine. The shitake mushrooms add immune system support.
1 bunch of spring onions (white parts, reserve green parts)
1 inch of fresh ginger, grated
3 cloves garlic, finely chopped
1 tbs of olive or toasted sesame oil
3 X 6 inch pieces of kombu, or equivalent of wakame or other seaweed
100g of dried shitake mushrooms, or a tray of fresh ones
1/3 cup of miso paste
1 bunch of bok choy, chopped
1 pkt of tofu, cut into cubes.
1/4 cup bonito flakes, or 1 tbs fish sauce (omit for vegetarians)
2 litres of water
In a large soup pot over medium hear, cook the spring onions (white parts), ginger & garlic in the oil, for 2 minutes. Then add the water and bonito flakes/fish sauce if using.
Add the kombu and bring to a simmer for 10 minutes- remove the kombu. If you used a difference seaweed, you can leave it in. You can chop the kombu into small pieces and add them back to the soup if you like.
Add the shitake mushrooms and allow them to hydrate until tender, 10 minutes.
Add the boy choy and simmer another 5 minutes.
Add the tofu and cook another 5 minutes.
Turn off the heat.
Stir in the miso until it is dissolved.
Serve and garnish with green parts of spring onions.