Nourishing Mushroom Miso Soup

A hot, brothy mushroom soup flavored with miso that may be just the thing for easing stressful times.

| Yield: 4-6 servings | Time: 45 minutes |

Ingredients

1 tablespoon extra virgin olive oil or ghee

1 leek, ends trimmed, quartered & finely chopped

3-4 garlic cloves, minced

1 small piece of fresh ginger, peeled and minced

8 cups water or homemade stock

2 large carrots, peeled and sliced into rounds

12 fresh mushrooms, like maitake or, shiitake, sliced

1-2 Tbsp white or chickpea miso paste

1 cup fresh greens (spinach, chard or kale), roughly chopped

1/2 lemon, juiced

salt & pepper, to taste

fresh cilantro and parsley, as desired

optional, cooked soba or ramen noodles

Preparation

In a large soup pot, heat the oil on medium heat. First, add the leeks and allow to cook for 1-2 minutes until lightly tender.

Next, reduce the heat to medium-low, then add the ginger and garlic. Heat for another 1-2 minutes, stirring frequently to avoid burning.

Add the mushrooms and heat for another minute to incorporate into the mixture. Once these are lightly golden and fragrant, add the carrots. Stir to coat in the mixture and cover the pot with a lid, stirring frequently again to avoid burning. After about 5-7 minutes, add the water and bring the heat back up to medium high, until the pot begins to simmer.

Simmer for 5 minutes, then reduce back to low and cook for another 20 minutes, or until everything is soft. If the mixture reduces too much, add more liquid.

Next, add the greens. Cover with a lid and continue to cook for another 5 minutes.

Turn off the burner and stir in the miso paste and lemon juice. Add the salt and fresh cracked black pepper to taste. Cover and allow to sit for another 5 minutes before serving.

Taste again and adjust seasoning as desired. Add fresh chopped herbs when serving and noodles if desired.