Garlic-Ginger Miso Soup with Shiitake Mushroom and Leek

Ingredients

For 4 servings

• 4 cloves Garlic, minced
• 1-inch Ginger, grated
• 3 tablespoons Miso paste
• 200 grams Shiitake mushrooms, thinly sliced
• 1 large Leek, cleaned, and cut into thin roundels
• 1 Lemon, thinly sliced
• 4 cups Vegetable stock
• 1 tablespoon Sesame oil
• 2 tablespoons Soy sauce
• to taste Salt
• to taste Pepper

Method

1. 1

   Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sauté until fragrant.

2. 2

   Add the thinly sliced shiitake mushrooms and leek roundels to the pot, cook until they soften.

3. 3

   In a separate bowl, combine the miso paste with a little hot vegetable stock until it becomes a smooth mixture.

4. 4

   Pour the miso mix into the pot, along with the rest of the vegetable stock, soy sauce, salt, and pepper. Stir well.

5. 5

   Let it simmer for 15-20 minutes for the flavors to meld together.

6. 6

   Serve hot, garnished with a slice of fresh lemon.