...so much so, that I found myself wondering if it might be improved by a bit of rice vinegar or lemon juice to balance it out.
Update: Yes! A sprinkle of seasoned rice vinegar made it taste better!
Sesame Mushroom Borscht
1/2 yellow onion, chopped
4 cloves garlic, minced
1-2 c mushrooms, sliced or coarsely chopped
1 large potato, peeled, large dice
4 small beets (or 3 large), peeled and large-diced/quartered
?4 c water and/or stock
small drizzle toasted sesame oil
Instructions1. In a large saucepan or stock pot, heat oil over medium high heat. Add onion and cook several minutes, then add mushrooms and continue cooking until everything is soft and fragrant. Deglaze with a splash of tamari, then add potato, beets, and water/stock. Bring to a boil, then cook about 30 minutes or until vegetables are quite soft. Add salt if needed (keep in mind you've already used tamari and stock).
2. If desired, allow soup to cool, then puree and bring back to warm temp.
3. In any case, serve soup warm with a drizzle of toasted sesame oil.