Lion's Mane Mushroom Miso Soup
Ingredients
½ lb lion's mane mushroom - cleaned and torn into small bite-sized pieces
2 cups dashi stock
3-4 tablespoons white miso paste
2 cloves garlic - thinly sliced
1 teaspoon grated ginger
2-3 cups baby kale or baby spinach
2-3 scallions - thinly sliced at an angle red pepper flakes
Directions
In your medium soup pot, combine 2 cups of hot water with enough dashi powder to make 2 cups of dashi broth (use as much as the packaging recommends to make 2 cups). Mix well.
Bring to a simmer, and add the torn lion's mane mushroom pieces. Simmer for 2-3 minutes.
In a separate container, combine 3 tablespoons miso paste with 1 cup warm water and whisk together so no miso clumps remain.
Add the miso water and the rest of the ingredients, except for the red pepper flakes. Continue to heat until the greens are wilted, but don't let the soup boil. Give it a taste and add a bit of water if it's too salty, or stir in more miso paste if it's not salted enough. Remove from heat and serve warm, garnishing with red pepper flakes.
