Spicy, comforting, with ginger, garlic, miso, and vinegar for health.... I ate it all that day.
Spicy Mushroom-Ginger Soup
1 onion, diced
4 garlic, minced
2 TB minced ginger
1 serrano pepper, finely chopped (de-seeded if you don't want to sweat)
3-4 c sliced mushrooms
2 tsp miso paste dissolved in 3 c water
splash seasoned rice vinegar
drizzle toasted sesame oil
toasted sesame seeds
Instructions1. In a medium saucepan, heat oil over medium high heat. Saute onion until soft, then add garlic, ginger, chili, and mushrooms. Cook 5-10 minutes, until mushrooms express their water. Add a splash of tamari and then add weak miso broth. Bring to a boil, then reduce heat and simmer 10 minutes. Remove from heat and allow to cool.
2. Puree soup in blender, then return to stove and reheat. Add rice vinegar, sesame oil, and additional tamari to taste. Serve warm with an additional drizzle of sesame oil, sesame seeds, and scallions. Serves 2-3.