Ginger Carrot Miso Soup with Mushroom Crisps

Ingredients

Soup

• 2 lbs orange carrots - chopped

• 1/2 lbs potatoes - chopped

• 1 medium onion - sliced

• 4 tbsp minced ginger

• 4 cloves garlic

• 2 tbsp butter or oil

• 4 cups mushroom broth

• 4 cups bone broth

• 3-1/2 tbsp red miso paste

• 1/2 cup mirin or white wine vinegar

• salt and pepper

Crispy Mushrooms

• 2 XL shiitakes - sliced

• 1/2 cup soy sauce or coconut aminos

• 1 tbsp sriracha

• 1 tbsp mirin or white wine vinegar

• 1 tsp sesame oil

• 1/2 tsp onion powder, garlic powder, & black or white pepper

Directions:

Soup

1. Heat a large dutch oven on the stovetop on medium low, add butter or oil.

2. When your cooking fat has coated the bottom of the dish, add the onions. Cook until the onions become translucent then add the minced garlic and ginger.

3. Allow the G&G to toast for 30 seconds before stirring. then stir consistently mixing with the onions for 15 seconds. Add 1/2 cup of broth to deglaze the pan. Use a wooden spatula to scrape at the brown bits sticking to the pan.

4. Add in the carrots, potatoes and the rest of your broth. Bring to a boil and then reduce to simmer for 30 minutes. Add a healthy amount of salt like you would for pasta water. I keep the lid of the dutch oven on, but slightly open for steam to escape.

5. Test the carrots and potatoes with a fork for readiness. When soft you can use the immersion blender in the dutch oven to blend up all the ingredients. The consistency should be pretty think now.

6. Incorporate the mirin/vinegar and miso paste. Stir vigorously to help the miso paste dissolve fully and become homogenous with the soup. Allow to simmer for 10 more minutes before plating.

Directions:

Crispy Mushrooms

1. Combine all ingredients in a mixing bowl. Stir well and set aside for a hour.

2. Strain the mushrooms from the liquid.

3. Heat a pan to medium and add enough butter or oil to coat the base of the pan.

4. Add mushrooms and cook until they release their water, then turn the heat up to medium-high and cook until crispy. Watch closely during this step to prevent burning.

Alternatively you can just use a package of Wildspawn Mushroom Chef's Choice Jerky

Directions:

Final Plating

1. Ladle the soup into a large bowl.

2. Drizzle sesame oil on top and arrange your crispy mushrooms. Garnishes can include radish mircogreens, cilantro, pepitas, black sesame seeds, nori, crunchy rice, etc.