Shiitake mushroom soup recipe

Ingredients

• 1 tablespoon toasted sesame oil
• ¼ teaspoon hot sesame oil
• ½ cup dried Shiitake mushrooms, heads only
• ½ cup leeks, chopped
• 3 scallions, chopped
• 3 tablespoons tamari
• 2 cloves garlic, sliced
• 2 teaspoons ginger, freshly grated
• ½ cup firm tofu, diced
• 5 cups water
• ½ cup macadamia nuts (measured, then chopped)
• ½ cup bamboo shoots (measured, then chopped)
• ½ cupdried Shiitake mushrooms, heads only
• ¼ cup tree ear mushrooms
• ½ teaspoon black pepper, freshly ground
• ½ cup kombu sea vegetable, chopped
• pinch cayenne pepper
• ½ cup mild-weet miso paste
• 1 tablespoon nori flakes, as garnish (optional)

1. In a large saucepan, heat the oils and saute the leeks and scallions over medium-high heat for 5 minutes.
2. Add the tamari, garlic, ginger, and tofu, and saute another 3 minutes.
3. Add water, water macadamia nuts, bamboo shoots, mushrooms, black pepper, sea vegetables, and cayenne. Reduce the heat to low and let simmer, uncovered, for 50 minutes.
4. Remove from heat and whisk in miso paste, stirring until dissolved.
5. Garnish with the nori flakes, if desired. Serve immediately.