Sometimes you just need a meal that is satisfying, soothing, and full of nourishing properties. I give you Shiitake Miso Restore:
In a ceramic or stainless steel soup pot, bring 1 Tbs Olive Oil to a medium heat and saute 1 medium, diced shallot until soft. Add 12-18 shiitake mushrooms and saute for 1-2 minutes. Add one box of Ginger Miso Broth from Trader Joes. (This broth in a box is the bomb, but if you don't have access to a TJ's you could use a box of Organic Veggie Stock.) Increase heat to medium-high to high and simmer mushrooms for around 10 minutes. You want to nutrients in the shrooms to penetrate the broth, hence the light simmer. Okay, so at this stage I add buckwheat soba noodles to add some "beef" to this dish. For lighter fare, you could add rice noodles (pad thai type) or no noodles at all. But I like me some noodles, so....Once the noodle are cooked al dente, turn off the heat and add 1/2 package of nigari silken tofu cut into soft cubes and some greens. I used a mixture of spinach, baby beet, chard, and arugula. You want them to maintain their green so make sure to add them at the end. Finish off with some freshly ground black pepper, ladle into a comforting bowl, and savor.
In a ceramic or stainless steel soup pot, bring 1 Tbs Olive Oil to a medium heat and saute 1 medium, diced shallot until soft. Add 12-18 shiitake mushrooms and saute for 1-2 minutes. Add one box of Ginger Miso Broth from Trader Joes. (This broth in a box is the bomb, but if you don't have access to a TJ's you could use a box of Organic Veggie Stock.) Increase heat to medium-high to high and simmer mushrooms for around 10 minutes. You want to nutrients in the shrooms to penetrate the broth, hence the light simmer. Okay, so at this stage I add buckwheat soba noodles to add some "beef" to this dish. For lighter fare, you could add rice noodles (pad thai type) or no noodles at all. But I like me some noodles, so....Once the noodle are cooked al dente, turn off the heat and add 1/2 package of nigari silken tofu cut into soft cubes and some greens. I used a mixture of spinach, baby beet, chard, and arugula. You want them to maintain their green so make sure to add them at the end. Finish off with some freshly ground black pepper, ladle into a comforting bowl, and savor.
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