According to Joseph Forest, food consultant and editor of Cooking Vegetarian, the following soup is packed with therapeutic action from the olive oil, onions, garlic, miso and most notably, the Shiitake mushrooms.
These meaty, woodsy flavored mushrooms have long been recognized for their immunity boosting and strong anti-viral and anti-tumor properties.
½ lb fresh shiitake mushrooms (12 medium sized)
½ Tbsp. extra virgin olive oil
2 small onions, diced
4 cloves garlic, crushed
½ tsp. dried thyme
½ tsp. dried marjoram
4 cups purified/filtered water
1 cube vegetable bouillon
4 Tbsp. miso paste
½ cup chopped fresh parsley
1. Remove stems from the mushrooms and clean caps with damp cloth. (Keep the stems for stock). Cut mushroom caps in half, and then cut into thin strips.
2. Saute the mushrooms, onions, garlic, thyme and marjoram in oil over medium heat for 5 minutes, stir frequently.
3. Add the water and vegetable bouillon, bring to a light boil. Cover, reduce heat and lightly simmer for 12 minutes.
4. Place miso in small bowl. Add ½ cup of soup liquid and stir until smooth.
5. Remove pot from heat and stir in the miso. Add parsley and adjust seasoning.
6. Heat on low/medium heat for 3 minutes. Pour into bowls and serve. Flavor with Bragg Liquid Aminos, if desired.
Have this at least 3 times a week.