Spicy Mushroom-Ginger Soup

I'm feeling a sea change coming on.  Something rich and strange awaits.  Or maybe it's just the change in the weather.  And the academic calendar.  Or that between ASECS and spring break, I've been raging quite a bit.  In any case, I woke up the other day craving something simple.  This is like the spicy harissa split pea soup and the sesame-mushroom borscht, but stripped down to the essentials.

Spicy, comforting, with ginger, garlic, miso, and vinegar for health.... I ate it all that day.

Spicy Mushroom-Ginger Soup

Ingredients

olive oil

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

tamari

2 tsp miso paste dissolved in 3 c water

splash seasoned rice vinegar

drizzle toasted sesame oil

toasted sesame seeds

sliced scallions

Instructions

1. 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.