Daphne Miller’s Mushroom Soup with Ginger
By Daphne Miller
Special to the Washington Post
1 ¼ cup shiitake, white button, maitake, cremini, or oyster mushrooms cut in ¼ inch slices
1/2 inch cube of fresh ginger (you can add a bit more if you really love ginger) 2 cups cold water
1 tablespoon white or red miso paste 1 tsp Mirin, sake or rice vinegar
1 tbsp finely chopped scallion
Put mushrooms, ginger and water in a pot with a lid and bring to a boil, immediately turn down heat and simmer for 30 minutes. Remove from heat and take out ginger. Put ¼ up of broth in a bowl and stir in miso paste and Mirin.
Stir this mixture into the pot. Serve topped with scallions. Serving size: 1 dose
Margaret’s note: this is a real therapeutic soup. Wonderful relief for upper respiratory congestion and hay fever symptoms.