RECORED: March 25th, 2021
Today we're pondering the macro big picture aspects of the pandemic that stretch beyond our teeny tiny personal experience of it.
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Syma's Soup of the Day - Macro Miso Mushroom
Harness the power of your fungi and fermentation friends in this gut loving soup as you think about the big picture issues. Ingredients: 2 shallots, diced 4-6 cloves of garlic, minced 1-2 tbsp cooking oil of your choice 375g (ish) mixed mushrooms (I used oyster and shimeji) 2.5 cups broth of your choice (I used homemade from beef bones) 1/2 can of coconut milk 1 tbsp genmai miso, possibly more depending on taste. Process: 1) Fry shallots in cooking oil at a low heat until soft 2) Add mushrooms and garlic, continue to cook at a low heat until it's all a big goopy mess. 3) Cover with broth, bring to a boil, reduce heat and let simmer (covered) for 20 minutes or so. 4) Puree in a blender, return to pot, add coconut milk and miso. Continue to add until desired flavor is reached - mushroomy, creamy, with the nutty salty taste of miso. 5) Serve topped with toasted sunflower seeds and sprouts.