This farmers market soup uses tree oyster mushrooms and an array of tasty ingredients, making it a perfect warmup for fall.
Ingredients
SERVINGS: 2 Serving(s)
- 1 tablespoon olive oil
- 1, halved lengthwise and sliced thinly (reserve some of green tops for garnish) spring onion
- 2, peeled and sliced into half moons Thumbelina carrots
- 1 large handful (about a cup) tree oyster mushrooms
- 1 tablespoon white miso paste
- 1½ cup water
- ⅛ teaspoon toasted sesame oil
- 1 bunch, washed and dried radish greens
Preparation
- Heat the olive oil over medium in a 2-quart saucepan.
- Add the spring onion, carrots and tree oyster mushrooms, sautéing for a few minutes until the onions are softened and the mushrooms are wilted.
- Add the miso paste and water to the pan, stirring until the paste is dissolved.
- Bring soup up to a simmer, then turn off heat and add the sesame oil and radish greens, stirring until the greens wilt.
- Ladle into bowls and garnish with a sprinkling of spring onion tops.
About this recipe
Recipe shared by Far West Fungi featured in Fall Harvest 2018 Issue
