Shiitake Mushroom and Onion Soup Recipe

Back in the winter of 2000, I spent five days driving more than 3,000 kilometres from northern California to Toronto. Along the way, I dropped in on some friends in Cleveland and, to this day, my best memory of that five-day trip is an enormous bowl of steaming mushroom and onion soup that I devoured with my friends.

This past week, I set out to make my own version of mushroom and onion soup. By adding a touch of den jang (the Korean version of miso) to traditional ingredients for mushroom and onion soup, I created a soup that is so delicious that I think I deserve a special award.

May you enjoy the following healthy soup recipe as much as I do.

Ingredients:

1/4 cup extra virgin olive oil
4 cups yellow onions, thinly sliced
2 cups shiitake mushrooms, thinly sliced
1/4 cup fresh parsley, chopped
4 cups vegetable broth or 4 cups water plus 2 vegetable bouillon cubes
2 tablespoons of miso or den jang paste

Directions:

In a large pot, heat the oil and cook the onions, shiitake mushrooms, and parsley over medium heat, until the onions are translucent.

Add vegetable broth or 4 cups of water plus the vegetable bouillon cubes. Give the pot a good stir.

Reduce the heat to low-medium and cook for 20 minutes with the lid on. If the pot looks like it will boil over, reduce the heat some more.

After 20 minutes, remove pot from heat and stir in miso or den jang paste until the fermented soybean paste is fully dissolved.

This delicious shiitake mushroom and onion soup goes beautifully with a bowl of steamed rice and a fermented vegetable dish on the side, like kim chi or sauerkraut.

Notes:

1. This recipe makes 2-3 servings.

2. Be sure to whisk in the miso or den jang only after you have removed the pot from heat. Doing so will help to preserve many of the health-promoting effects of miso or den jang.

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