Hot Tonic

Giving your organic engine a tune-up is key to getting on the road to good health. This delicious hot-and-sour combination of immune-supporting mushrooms in a cleansing consommé of detoxifying seasonings is just what the mechanic ordered.

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Ingredients

1. 1½ cups or 4 oz. / 113 g enoki or straw mushrooms*, sliced
2. 1½ cups or 4 oz. / 113 g maitake mushrooms*, sliced
3. 1½ cups or 4½ oz. / 113 g oyster mushrooms*, sliced
4. 1½ cups or 4 oz. / 113 g shiitake mushrooms*, sliced
5. 2 qt. / L water*
6. ¼ cup / 60 ml apple cider vinegar
7. 2 Tbsp. / 34 g miso paste
8. 1½-inch / 3¾ cm piece fresh ginger root, grated
9. 2 cloves fresh garlic, sliced
10. 6 spring green onions/scallions, thinly sliced
11. ½ tsp. / 1 g black pepper
12. ½ tsp. / 1⅓ g cayenne or other chili powder or flakes



*If dried mushrooms are used: heat the 2 qt. / L water* in a soup pot, and add approximately ¾-1 oz. / 21-28 g of each type mushroom; when they have been reconstituted/softened, add remaining ingredients and cook as directed below.

Directions

1. In a soup pot, combine all ingredients, an bring to a gentle boil over medium-high heat. Stir to be sure miso dissolves and is well-incorporated.
2. Reduce the heat to low, and simmer for 10-15 minutes, until mushrooms are tender.
3. Serve hot.

Serving size:2 cup / 240 ml

Exchanges per Serving: ½ Carb, ⅓ Protein, 0 Fat

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