Mycobooster Mushroom Soup
- Preparation: 20 min
- Cooking: 2h
- Portions: 6
125g of pearl barley
40g dried chaga pieces (Innonotus obliquus)
5 g of dried reishi (G. lucidum or tsugae)
1 chopped onion
300 g fresh mixted sliced maitake (Grifola frondosa) , oyster mushrooms (Pleurotus ostreatus), shitake (Lentinula edodes), and King oyster (Pleurotus eryngii)
2 kale leaves, chopped without the stem
3 garlic cloves, crushed
2 cm cubed of grated ginger
10g dulse or other seaweed
2 tablespoons of Massawippi Japanese Style Miso
1 tablespoon vegetable oil
Rinse barley and put in a pot with 350 ml of water. Add the pieces of chaga and reishi. Simmer 1 hour and a half. Remove mushroom pieces (chaga and reishi), when barley is cooked.
Meanwhile, in a skillet over medium-high heat, sauté fresh mushrooms in vegetable oil. Add onion, garlic, and ginger. Stir frequently and cook for ten minutes or until a light golden brown. Add lemon juice, kale and seaweed. Stir, and cook 1 minute then put aside.
Bring 1½ liters of water to a boil. Turn off heat and dissolve the miso into the water. Put the mushroom mixture and barley in a bowl and pour the hot miso over it. Adjust seasoning and serve. Once the miso has been dissolved, it should not be cooked again.