Troll Soup

I love Japanese soups. I love miso soup and the onion broth soup with mushrooms that you often get at habachi restaurants. However, sometimes I wish they just had a bit more...you know...flavor? substance? I like the idea of these soups, the combinations of flavors but it's like. "Gee, this would have been a great soup had they not added a gallon of water to the broth." Now don't get me wrong, I understand that there is a richness to subtlety, and I get that. That not everything you put in your mouth has to be banging on your taste buds like an obnoxious wedding band drummer. But when I came up with this recipe, I wanted to eat this soup as a meal not an appetizer. I also love mushrooms and when you get the little cup of soup at the restaurant and eat the one or two floating mushrooms in the broth I'm always a little sad after they're gone. There is no room for mushroom remorse with this soup. It's jam packed with healthy shiitake mushrooms, ginger and lots of onion-y goodness. I named it Troll Soup because anything that stars mushrooms as it's main ingredient reminds me of a mossy bog where trolls would sit around with misshapen clay bowls and eat this soup with wooden spoons. It's quite hearty and soothing and we ate it alone for dinner with a spinach ginger salad.

Shiitake Miso Soup

1 large onion sliced thinly

Butter

Olive oil

3 packs shiitake mushrooms (or a crimini, oyster and shiitake combo would be great.)

1 Tbsp chopped garlic

Bunch green onions (3 to 5, add the majority to the soup but set aside a handful for topping)

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 Tbsp red wine vinegar

1 Tbsp thyme

1 package firm tofu cut into cubes

1 inch ginger sliced

1 large box sodium free beef stock

1 can sliced water chestnuts

½ Tbsp sesame oil

2 Tbsp miso paste

Chopped kale or spinach leaves

Sauté onion, mushrooms and garlic with butter, olive oil and sesame oil until lightly browned. Pour into crockpot. Deglaze the pan with a bit of stock, vinegar, soy sauce and oyster sauce. Add to crock pot. Pour in other ingredients and cook on high for about 2 hours to infuse the tofu with the broth flavor. In your serving bowls, place a handful of spinach or kale, ladle over the hot soup and top with green onions.