serves 4

Ingredients:
2 teaspoons canola oil
1/2 medium onion, diced
1 pound white button mushrooms, stemmed and coarsely chopped
1-inch piece ginger, peeled and sliced into 8 thin rounds
4 cups low sodium chicken (or vegetable) broth
4 cups water
2 tablespoons dark miso paste
1 serrano chile, very thinly sliced

Instructions:
1. Heat the canola oil over medium heat. When it’s hot, add the onions, sprinkle very lightly with salt and stir. Cook, stirring often, until the mushrooms are soft and translucent, 3-5 minutes.

2. Add the mushrooms and ginger and stir. Cook, stirring occasionally, until the mushrooms release their liquid and begin to turn brown, 4-6 minutes.

3. Add the broth and water. Stir and bring to a boil, then immediately reduce to a simmer. Cook, stirring occasionally, 25 minutes.

4. Ladle 1/2 cup of the broth into a medium bowl, then whisk in the miso paste until there are no lumps. Pour the mixture back into the soup pot and stir. Simmer 5 minutes more. Add the sliced chiles.

Posted by cookthink in craving, recipes | | Subscribe to this feed