Miso Mushroom Soup

I just read recently that mushrooms are a good source of protein, which I did not know before. Not great, but according to about.com: “Mushrooms do contain protein, but not nearly as much as meats. Mushrooms contain around 3 grams of protein per 100 grams.” So I would not say they are a meat substitute, but adding them to soups & stir-fries, etc. does add some protein to your main dish, and if you don’t eat meat, every little bit helps! And since miso is a fermented soybean paste which is a good source of protein, I feel comfortable that my protein is ample in this dish. (Go to www.bodybuilding.com for an interesting article on plant-based proteins.) P.S. The peas count towards the emphasis on beans/legumes for January. Also, if you use tofu, it is made from soybeans.

Utensils: Cutting board & knife, soup pot, smaller pot for kale
Prep. Time/Cook. Time: about 20-25 minutes
Categories: Vegan, gluten free, sugar free

Ingredients

3- 4 cups stock
2-3 leaves of kale,washed, trimmed & sliced into thin strips
one carrot, scrubbed & sliced thinly at an angle
5-6 slices daikon radish, further sliced into matchsticks
2 garlic cloves, minced
5-6 scallions, mostly white part, cut lengthwise into thin strips, then into 3rds
one cup mushrooms, washed, trimmed and sliced (I used 1/2 of an 8 oz. container of button mushrooms)
one T. miso paste (I used red miso)
dash cayenne pepper (optional)
1/4 cup arame seaweed threads, soaked in a bowl (opt.)
1/2 cup English peas

Directions (You are actually cooking the soup as you add the ingredients; thus cooking time & prep time overlap.)

1. Place sliced kale into a smaller saucepan filled about halfway. Bring to a boil and simmer while other ingredients are being prepped.
2. In a medium-large soup pot place 3 cups of stock. Add sliced carrot, minced garlic, daikon matchsticks, scallions, and mushrooms.
3. Before the water boils, take out about 1/2 cup, place in a bowl, and dissolve the miso into the warm stock with the back of a spoon so it is blended. Set aside.
4. By this time the kale will be soft, since it is cut into slivers. Drain, save cooking water to feed to your plants, and add kale to soup.
5. Add (frozen) peas and cook another couple of minutes to allow them to thaw. Add a dash of cayenne, if using.
6. If you are using the arame, drain and add the thin threads into the soup and stir. (Soaking water can also be fed to plants.)
6. Shut off the soup so it is not boiling and stir in miso. Serve immediately. (Make sure carrot is tender before shutting off soup and adding miso.)

Variation: I purchased some cubed tofu by Nasaoya and added it to the soup in the beginning. This made my soup a complete meal.

Yield: 3-4 servings, depending on whether you serve the soup in a cup or a bowl.