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Miso Soup with Shiitake, Black Wood Ear and Algae

This Miso soup is fortified with medicinal mushrooms...delicious comfort food, nutrient dense and rich in minerals and antioxidants, for times when you need a boost and overall health support.

Once it's ready, you can also freeze the broth and use it later for cooking or just drink it.

Recipe (not exact measurements, reference only - make about 2-3 portions)


- 4-5 dried shiitake mushrooms

- 4-5 dried black wood ear mushrooms

- a piece of kombu (eg. 10x10 cm)

- a mix of algae (eg. dulse, sea spaghetti)

- 1-2 sheets of nori cut into small pieces

- 200g tofu

- 4 tbsp miso (1 tbsp for each cup of water)

- 1-2 scallions


1. Soak the kombu and dried shiitake in a bowl with 4 cups of water for 30-60 minutes - that will become the base stock.

2. Separately soak the dulse and sea spaghetti in a bowl of water for 15 minutes

3. Transfer the stock with kombu and shiitake to a pan, add 1-2 tbsp of the powder blend if using and bring to boil. Once it starts to boil, remove the kombu (it will become slimey if you keep it) and keep boiling until the shiitake is soft and ready.

4. Add the tofu, the soaked black wood ear mushrooms, the dulse and sea spaghetti - let it start boiling and turn off the fire.

5. Take out a bit of liquid, add the miso to it, dissolve it and pour it back into the soup. The miso shouldn't boil as it contains probiotics.

6. Top it off with nori and scallions.




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