June 05, 2019
To prepare the mushrooms: Wash. Cut of the very end of stem. Cut off stems (except for the Cremini) and chop or slice the stems into pieces. Slice the heads of the mushrooms. If using Portobello, peel the skin off the top of the mushroom. For the oyster mushrooms, cut off the bottom to allow all the fans to separate.
Preheat the oven to 400 degrees F. Place the mushrooms, stems, garlic and onion in a baking dish. Add the olive oil to lightly coat the mushrooms and sprinkle in the sucanat or sugar. Roast in the oven (uncovered) for 20-25 minutes until the mushrooms are cooked. Remove from the oven and add the lime juice and ginger. Set aside. Place a saucepan on medium-high heat. Add the broth and bring to a boil. Add a pinch of sea salt (remember that miso and kimchi are salty tasting) and pepper (to taste). Add the zucchini and cook for 1-2 minutes. Then add the spinach. Cook for another 1-2 minutes. Remove from the heat and add the mushrooms and the miso paste. Taste and adjust the taste with sea salt if needed. Remember the kimchi will be adding more salt taste. Mix it all together. Mix. Serve the soup and top with the kimchi and green onions.
Note 1: If you are in a hurry and do not have time to roast the mushrooms, you can sauté them instead. Place a saucepan over medium heat and lightly sauté the onions in the olive oil until slightly translucent. Add the garlic and mushrooms and cook until the mushrooms are the texture you like. Add the broth and follow the recipe as above.
Note 2: Other vegetables can be added. If they need a longer cooking time then add them to the broth before the zucchini and cook until they start to soften and then add the zucchini and the spinach as instructed above.
Note 3: This can be made into a whole meal by adding cooked brown rice for extra carbohydrates and legumes, meat or fish for extra protein.
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