Categories: Soup

Ingredients

• vegetable oil
• 1/2 lb of mushrooms
• 2 or 3 cloves of garlic
• 1.5 quarts of water (6 cups)
• half a cup of red miso
• half a cup of white miso
• 2-3 scallions/green onions, sliced thin for garnish
• soy sauce

Directions

1. Sauté the mushrooms in the oil in the pot over medium to high heat.

2. When they start to brown and soften and smell good, add the garlic and lower the heat.

3. Continue to sauté, maybe five more minutes, until the garlic juices mix with the liquid released by the mushrooms.

4. Add the water, turn up the heat, and let everything simmer up to a boil.

5. While you’re waiting for the broth to boil, measure the miso and put it in the heatproof bowl.

6. When the contents of the pot begin to boil, turn down the heat under them and start ladling broth into the miso.

7. Mix.

8. Keep adding broth until the miso mixture is uniformly thickly liquid in its consistency. Turn down the heat on the broth again.

9. Add the miso mixture to the broth.

10. Stir.

11. Go read something or wash the few dishes you’ve made; anything to keep from tasting the soup at this point, because if you do you might get nervous about the flavor and end up adding way too much soy sauce, like I did the first time I made this.

12. It’ll be fine, so find something else to do.

13. But keep one eye on the broth; try not to let it boil.

14. Ladle the soup into the bowls.

15. Serve garnished with green onions.

16. Turn off the heat under any remaining soup and enjoy your meal.

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