Thanks to Chef Mary Simpkin, a brilliant chef graduate who now works with us at Bauman, for this amazing delicious and healthy recipe – one of my favorites!!!
2 tablespoons toasted dark sesame oil
2 cups fresh shitake mushrooms, cleaned, stems removed, and thinly sliced
1 large shallot, minced
2 bulbs green garlic, finely minced
2 teaspoons fresh ginger, minced
8 cups vegetable broth
1 tablespoon Tamari soy sauce
1 bunch chard, bottom part of stems removed, leaves chiffonnade, stems finely chopped
1 cup spinach (or 1 cup chopped chard)
4 scallions, thinly sliced
1 tablespoon rice vinegar
1 tablespoon white miso
- In a large soup pot, heat the sesame oil over medium heat. Add the shitake mushrooms, shallot, green garlic, and ginger. Saute for about 3-5 minutes, until the mushrooms begin to brown.
- Add vegetable broth, tamari, and chard. Bring to a boil then simmer 20-30 minutes. Now add the spinach, if using, or the chopped chard leaves, and scallions.
- Remove 1 cup of broth from the soup. Add the rice vinegar and miso to the cup of broth. Allow the miso to dissolve completely then add back to the soup pot. * Simmer an additional 5 minutes to allow the soup to set.
- Serve and enjoy!
*Do not boil miso; boiling destroys the beneficial bacteria.