Vegan, Paleo, Keto,

Servings:

8

Time:

60 mins
INGREDIENTS
  • 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

  1. In a large stock pot saute the onion, garlic and celery until the onion is soft and clear, but still white, not seared.
  2. Add the fresh ginger, spices and miso. Saute for 1 minute.
  3. Add mushrooms and sauté for 10 minutes until soft.
  4. Add 10-12 cups spring water and simmer covered for 1/2 hour.
  5. Cool and strain. Put aside and save cooked mushrooms.
  6. Return clear broth to pot on stove. Slice the mushrooms and add to the broth.
  7. When ready to serve, add greens and simmer until wilted but not cooked through. 
  8. Plate and garnish with fresh cilantro.

 

Variations:

Add tofu, chicken or noodles for a more hearty meal