Fall is officially here, but I am not quite ready to throw on the boots and cardigans just yet... well also it is officially heat wave weather here in the Bay Area, so we are definitely still enjoying the last of our delicious popsicles. Just a quick reminder to download your free copy of the Summer Popsicles ebook now. It is going away in October, and won't return until next summer! Instead, the Warming Breakfasts ebook is here within a week - IF you are subscribed to this blog. You can do that right here. And in case you don't want to, that's totally ok too, and you can just wait until November 1st when it comes out for everyone. So many options here for delicious recipes :-). That was just a quick side note.
Now let's get back to the real reason you are here: a soup that will make the transition to fall so much easier. Miso is one of my favorite ways to bring flavor to wintery dishes that need a deeper umami flavor. And in this soup the delicate fennel and oyster mushrooms balances the salty miso perfectly. And in case you can't find oyster mushrooms, you can use any other mushroom. Give it a try!
Optionally you can also add some cooked brown rice to make the soup heartier.
Preparation time: 25 minutes
Makes 1 serving:
1 Tbsp cold pressed sesame oil
1/4 white onion, finely chopped
1/2 fennel bulb, finely chopped
1 cup oyster mushrooms, roughly chop the very big pieces
2 cups vegetable broth or water
1 1/2 Tbsp miso paste
1/2 cup brown rice (optional)
Add the oil and onion to a medium sized pot over medium heat, and sauté for 5 minutes until slightly browned.
Add the mushrooms and fennel, and stir for 3 minutes.
Add the broth and miso pate (and rice if using), and simmer for 10 minutes until veggies are soft.