2teaspoonsgrapeseed oilor other light vegetable oil
1large white or yellow oniondiced
Pinchof sea salt and pepper
2garlic clovesminced or pressed
8cupsunsalted chicken or vegetable broth
4 to 6crimini or baby portabella mushroomssliced thinly
2teaspoonstamari or soy sauce
Sea salt and pepper to taste
2sliced scallions for topping
Heat the oil in a large pot over medium heat. Add the onions and sauté with a pinch of salt and pepper until they begin to soften, about 5 minutes.
Add the ginger and garlic. Sauté for another minute until fragrant.
Add the broth to the pot and the mushrooms. Bring to a boil then reduce the heat to simmer for 27 minutes.
Whisk in the miso until fully dissolves. Add the tamari and simmer for another 3 minutes. Season to taste with more salt and pepper if needed.
Serve in bowls with chopped scallions on top.
Suggested Optional Toppings It is nice to have some bowls of toppings that everyone can choose from to add to the top of the soup. I personally like a little crunch with fried onions. Here are some suggestions for additional toppings:
Crispy fried onions, either store-bought or homemade