Monk’s Soup
This light and nourishing soup is a tribute to monastic traditions, where simplicity and spirituality meet on the plate.
Ingredients
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot sliced into thin rounds
- 1 celery stalk chopped into small pieces
- 200 g of mushrooms shiitake or oyster mushrooms, thinly sliced
- 1 liter of vegetable broth
- 1 bay leaf
- 1 tablespoon white miso
- 1 tablespoon tamari or soy sauce
- A pinch of white pepper
- A few dried seaweed pieces (wakame or kombu)
- Fresh lemon juice (to taste)
- Salt (to taste)
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Instructions
Preparation
- Rehydrate the seaweed in a little cold water for 10 minutes. Drain and set aside.
- In a large pot, heat a bit of olive or sesame oil over medium heat.
- Add the onion, garlic, carrot, and celery. Sauté gently for 5 to 7 minutes, until the vegetables begin to soften.
Add the main flavors:
- Stir in the mushrooms and cook until they release their moisture.
- Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
Incorporate the spiritual elements:
- Dissolve the white miso in a small amount of warm broth before adding it to the soup.
- Stir in the tamari, white pepper, and rehydrated seaweed.
- Let it simmer for 5 minutes
- Season with salt to taste and adjust as needed.
- Add a drizzle of fresh lemon juice for a touch of brightness.
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A recipe proposed by Maison Marmite