- Shiitake mushrooms (dried) – ½ cup
- Sesame oil – 2 T
- Onions, sliced – 2
- Ginger root, grated – 2 T
- Carrots, sliced – 4
- Napa cabbage, chopped – 1 sm head
- Kombu strips – 1
- Tamari – ¼ cup
- Honey – ¼ cup
- Miso – ¾ cup
- Tofu, cut in cubes – 1 block
Optional: – Wakame (dry) – 1/8 c.
Garnish: – Scallions, sliced – ½ bunch
A) Soak the shiitake mushrooms in boiling water for at least 20 – 30 minutes. Once they’re soft, remove and discard stems and slice the caps into small strips (if they are not pre-sliced). Keep the liquid.
B) Rinse, drain, and cube the tofu.
C) Soak wakame in cool water for 10 minutes. Chop. Keep liquid and add to soup later.
- Saute onions and ginger in sesame oil until the onions are translucent.
- Add the carrots and saute 5 minutes more.
- Add the cabbage and as much water as you need. Bring to a boil and simmer for 10 minutes.
- Dissolve miso in a separate small bowl of hot water before adding it.
- Except for the tamari, add the rest of the ingredients, the shiitakes and their liquid, and simmer until the vegetables are just tender. Avoid cooking at a full boil to retain the enzymes in the miso.
- Add the tamari, and serve hot with scallions sprinkled on top (or on the side).
Put out scallions in bowl for garnish.
Serves 15. Original Recipe from Moosewood Cooks for a Crowd.