Quick & easy this recipe will warm every nook & cranny.
In the cooler months I like to always have a mushroom broth available for recipes like this one. You can also make the broth on the fly, no need to store the broth if that's not your style.
Here's the "How To:"
Make shiitake mushroom broth:
Bring the water to a boil (the mushrooms with the stems) and then simmer until the water becomes a nice golden brown.
Let cool slightly and pour into blender.
TIP: For a creamy version blend the mushrooms and stems; for a thinner broth like version, strain the mushrooms and stems and use only the broth.
Now Add to the blender:
- 2-3 fresh garlic cloves
- 1 TBL Sweet Miso
- 1/2 tsp Celtic Sea Salt
Blend until smooth and pour into a bowl. Next add some torn pieces of either plain nori or roasted nori snacks.
As always, everything is organic.
Serve and enjoy!