SHIITAKE KOMBU MISO BROTH
Makes about 6 cups (4-6 servings)
½ ounce dried organic kelp (aka Kombu); I use Maine Coast Sea Vegetable brand
4 cups well or filtered water
½ ounce dried sliced shiitake mushrooms; I use Wingstem Farm mushrooms
1 Tablespoon dark sesame oil
1 small onion or large shallot, peeled and sliced
8-10 baby portabello mushrooms, stems removed, sliced
½ lb. asparagus, bottom inch removed, then sliced–separate stem and tips
3-4 Tablespoons (to taste) mellow white miso; I use MisoMaster brand
Sea salt or tamari to taste
Optional garnishes: sliced chives, dulse flakes, tiny cubes of organic silken tofu
Put kelp in stainless steel pot with lid; add water and cover the pot. Put on LOW flame
and heat just until water is hot but not too hot to touch (like a bath or dishwashing
water). Allow to steep one-three hours. (Alternately, put kombu in cold water, steep
6-8 hours, and bring just to a simmer before proceeding to next step.)
Strain out the kelp and put liquid back into pot. Bring to gentle boil. Pour half of the
hot broth over dried shiitakes in a heatsafe bowl or jar. Cover shiitakes and allow to
reconstitute 20-30 minutes. Stir in the miso paste while liquid is still warm.
Pour the other half of the liquid into another container, dry out the pot and return to
medium heat. Add sesame oil to pot and heat briefly. Add sliced onion. Saute until
wilted, about 3 minutes. Add portobello mushrooms and saute until they are almost
tender. Add stem pieces of the asparagus and saute another minute.
Add the broth without shiitakes to the pot, bring to gentle simmer, cover and cook 2-3
minutes. Shut off the heat and toss in the asparagus tips. Let soup sit 3-4 minutes to
finish cooking asparagus.
Stir in shiitake-miso broth. Taste. Add more miso, tamari or sea salt to taste. Soup can
sit covered for up to 20 minutes before serving. Do NOT boil soup if necessary to
reheat. Excessive heat destroys the beneficial enzymes in the miso.
Copyright 2018 by Nancy A. Maurelli, 540-345-3405, email@example.com