Emily's Important Links
Creamy Miso Soup with Baby Shitake Mushrooms + Sea Vegetables
I basically inhaled this so it’s a miracle I was able to snap some photos of the bowl before it was empty. Try to find organic, locally grown mushrooms - I get mine from the farmers market - because their texture and flavour makes all the difference. The kelp and dulse (greens from the sea) add natural saltiness and deep notes to the earthiness of the shrooms.
2 cups baby shitake mushrooms
1 teaspoon extra virgin olive oil
1 teaspoon gluten-free tamari
1 teaspoon fresh lemon juice
Creamy miso soup:
1/4 cup pine nuts
2 tablespoons hulled hemp seeds
2 tablespoons white sesame seeds
2 tablespoons miso paste
1/2 teaspoon dried dill
1/2 teaspoon ginger powder
1/2 teaspoon kelp granules
2 cups hot water
2 sprigs fresh parsley
1 teaspoon white sesame seeds
1/2 teaspoon dulse flakes
To prepare the mushrooms: slice them thinly then toss with the olive oil, tamari and lemon juice. Let them sit somewhere warm for 30 minutes so they can marinate.
To make the soup base: blend all the ingredients until smooth. If you want it super smooth, strain through cheeze cloth or a nut milk bag. Scoop the mushrooms into bowls, then pour the soup over them and garnish with parsley, dulse flakes and sesame seeds.