100g Shiitake mushrooms
2 carrots
1tbs olive oil
3-4 scallions or spring onions
2 garlic cloves (crushed)
grated ginger (to taste)
1.5l water
3 tbs miso paste
noodles of your choice
1/2 bunch of spinach or pak choi, chopped
soy or tamari sauce to taste
1 tsp roasted sesame oil
1 tbs rice vinegar
1/4 chilli flakes
salt
1. Clean the mushrooms carefully. Don't throw away the stems - they give a lot of flavour! Slice them thinly. 2. Slice the carrots thinly (or grate them). 3. Heat the olive oil and fry the mushrooms with a bit of salt for about 5 minutes. 4. Add the carrots, scallions, crushed garlic cloves and grated ginger and cook for another minute. 5. Add the water and let the soup simmer for about 15 min. 6. Dissolve the miso paste in a small bowl with some of the soup. Add it back to the pot and turn off the heat. 7. Prepare the noodles to instruction in a separate pot. 8. Add them to the soup, together with chopped spinach or pak choi, sesame oil, vinegar and chilli flakes. 9. Season to taste with salt, soy/tamari and sesame oil.
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
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