Keeping certain things in your pantry & freezer, will ensure you can throw together a quick meal any time needed: mushrooms & greens miso soup to warm you up on a chilly fall evening.
This dish took less than 20 minutes to prepare.
Recipe:
Ingredients: @imaginesoups organic miso broth (4 cups for 2 people) or you can use vegetables broth + miso paste & some ginger, frozen shiitake mushrooms (use fresh, of course, if you have them), fresh King Trumpet, also called King Oyster, mushrooms (they have a nice meaty texture and umami flavor once cooked but you can use other types of oyster mushrooms or stick to shiitakes only), leeks , 4 garlic cloves , fresh kale (Bok Choi, collard greens or spinach would work too). Optional add-ons for heat &/or extra flavor: chilies or jalapeños, umami seasoning, chili oil, red chili pepper flakes.
Cut the King Trumpet mushrooms into approx. 1” pieces. Rinse the leeks thoroughly and slice them (I used approx. 2/3 of a large leek). Peel & thinly slice the garlic cloves. Thinly chop the kale . Slice the jalapeño/chili pepper.
Start by warming up the miso broth in a large pot over medium heat stirring frequently. Rinse the frozen shiitake mushrooms quickly so they are not frozen when you throw them in the pot. Then add the King Trumpet mushrooms. I added a little Umami seasoning at this stage but you can skip this step, especially if watching your sodium. Lower heat and simmer for approx. 5 minutes until mushrooms are almost completely cooked. Add the leeks and garlic. Stir in well and simmer for another 1 min. Add the kale, stir, and take off heat. Let sit for 1 minute.
Serve with some chilies or jalapeño slices and a little chili oil if you want the soup to be spicier.
Enjoy!
#inthekitchenwithnora
