This recipe was inspired by an Okinawan soup recipe made for us by Kae Izena, who owns a cooking school on Okinawa. Mushrooms are a prized ingredient on the island since they add a deep, umami flavor to dishes, and dried varieties are even beautifully wrapped and given as gifts. They are incredibly low in calories and high in protein, antioxidants, and vitamin D.
1 small onion or ó cup of leeks, chopped 1 tablespoon vegetable oil 1 teaspoon salt 1« cup shiitake mushrooms (or use « cup of each of shiitake, enoki, and Shemeji mushrooms) 1 teaspoon ginger, grated 2 cups plain soy milk 1 bay leaf 1 tablespoon miso paste
In a large pot, stir fry onion in vegetable oil with dash of salt until soft, about 5-6 minutes. Add mushrooms and continue sauting until soft. Add ginger, soy milk, and bay leaf and bring to a simmer. Simmer for 3 minutes. Turn off heat, remove bay leaf, and stir in miso at the end.