Ingredients
- 4 dried shiitake mushrooms
- 4 cups water or vegetable stock
- 4 savoy cabbage leaves, shredded
- 3 scallions, finely sliced
- 1 clove garlic, crushed
- 1 teaspoon freshly grated ginger
- 1/2 red chili, finely chopped (optional)
- 2 tablespoons rice miso
Directions
- Soak dried mushrooms in hot water for 15 minutes, then check for grit and slice into eighths. The soaking water can be added to the soup if it’s dirt-free.
- Bring the water or stock to a boil in a pan, then add all the ingredients except the miso and simmer for 7 to 10 minutes. Remove from heat.
- Dissolve the miso in a cup with 4 to 5 tablespoons of hot water. Add to the soup, stir, and serve immediately.
- Claire Jones is a freelance writer specializing in natural health and sustainability. She is a vegetarian, grows her own fruits and vegetables, and likes experimenting with fermentation.
