- 2 cups shiitake mushrooms (fresh or frozen) and/or (assorted mushrooms)
- 2 stalks celery – chopped
- 1 small onion – chopped
- 3-4 cloves garlic – chopped
- 1 inch piece fresh ginger – peeled and chopped
- 1/2 inch piece fresh turmeric – peeled and chopped (or 1/4 tsp dried)
- 1/4 tsp ground cumin
- 1 tbsp Chickpea Miso
- 1 tbsp extra virgin olive oil
- 10-12 cups filtered water
- Himalayan sea salt to taste
- 4 cups assorted greens – baby bok choy, spinach, baby kale – roughly chopped or shredded
- 1 handful cilantro
Method
- In a large stock pot saute the onion, garlic and celery until the onion is soft and clear, but still white, not seared.
- Add the fresh ginger, spices and miso. Saute for 1 minute.
- Add mushrooms and sauté for 10 minutes until soft.
- Add 10-12 cups spring water and simmer covered for 1/2 hour.
- Cool and strain. Put aside and save cooked mushrooms.
- Return clear broth to pot on stove. Slice the mushrooms and add to the broth.
- When ready to serve, add greens and simmer until wilted but not cooked through.
- Plate and garnish with fresh cilantro.