LOCALadk Magazine

Winter 2020 LOCALadk Magazine 53 LOCALadk Preparation 1. Begin by boiling at least 6-8 cups of water in a large pot or kettle. In a colander rinse dried mushrooms under warm water to remove any debris. Place rinsed mushrooms in any large heat-proof container (metal pot, glass bowl, etc.) that you can cover with a lid. Cover mushrooms completely with boiling water. Leave covered for a minimum of 20 minutes. 2. Over medium low heat, add enough sesame oil to just cover the bottom of a heavy bottomed pot. Add diced onion and sauté until translucent. Add minced shallot, garlic, ginger and turmeric. Sauté until veggies begin to soften. 3. Using the colander with a bowl underneath it, pour the soaking wild mushroom mix into it so there are strained mush- rooms in the colander and mushroom broth in the bowl. 4. Once mushrooms have cooled, roughly chop and add to the veggies. Sauté until mushrooms are fully incorporated into the veggie mix. Add mushroom broth and broth/stock to mushroom and veggie mix and bring to a boil. 5. Once boiling, turn down heat to the lowest setting. Begin adding tamari, maple syrup, mirin, ume plum vinegar, lime juice and shoyu to taste. (It helps to add a tablespoon or so at a time.) 6. Add miso paste last, starting with a tablespoon and tasting frequently. 7. Enjoy your soup as is or turn it into a ramen bowl. At Green Goddess we added: -ADK Noodle Company's Never-ending Noodle -Tofu or chicken - Local soft-boiled eggs - Small Town Cultures kimchi - Fresh chopped cabbage, scallions and cilantro. -Some hot sauce Tips • You can also pulse garlic, ginger and turmeric together in a food processor. Using the side of a spoon is a ver y easy way to peel the skin off ginger and turmeric. • You can use fresh mushrooms as well, just go straight to sautéing them and use extra stock/broth for more liquid.

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