As the weather gets colder, warm up with Miraval Berkshires vegan Miso Mushroom Soup. Choose your favorite mushrooms and realize that meat is not always needed in a flavorful and delicious soup.

Prep Time: 15 minutes
Cook Time: 1-hour
Servings: 8
Tools: Hi-speed blender and a large pot

Broth Ingredients:

• 1.5 gal. cold water
• 2 c. dried shiitake
• 1/2 ea. kombu (2.5 ” inch sq)
• 1/4 c. red miso paste
• .75 c. white miso paste

Additional Ingredients:

• 1lb. Tonkotsu Noodles (Store brought are fine)
• 10 oz. Mixed roasted mushrooms.
• 5 oz. scallions, thinly sliced
• 5 oz. scallions, thinly sliced

Directions:

1. Combine everything except the miso in a large pot and bring to a gentle simmer for one hour.
2. Begin by making the broth
3. Avoid boiling.
4. Remove the kombu and puree the mushrooms with the liquid.
5. Finish by stirring in the miso and adjusting the salt to taste if necessary.

For the actual soup:

1. Heat the house-made broth.
2. While heating, quickly saute your favorite mushroom blend.
3. One broth is simmering add your noodles and briefly cook for 2-3 min until soft.
4. Arrange noodles nicely in multiple bowls and garnish with the mushrooms, scallions, and pea shoots.
5. Pour remaining broth around and enjoy.