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 3⁄4 cup leeks, chopped
1 tablespoon vegetable oil
1 teaspoon salt
1 1⁄2 cups shiitake mushrooms (or use 1⁄2 cup each of shiitake, enoki, and shimeji mushrooms)
1 teaspoon grated ginger
2 cups plain soy milk
1 bay leaf
1 tablespoon miso paste
In a large pot, stir-fry the onion in the vegetable oil with a dash of salt until soft, 5 to 6 minutes.
Add the mushrooms and continue sautéing until soft.
Add the ginger, soy milk, and bay leaf and bring to a simmer.
Simmer for 3 minutes.
Turn off the heat, remove the bay leaf, and stir in the miso before serving.
