Looking for a satisfying soup that won't have you slaving over a hot stove all night? Whenever we have a hankering for something raw here at the VNHQ, we turn to the ever-ready expertise of Ani Phyo. Since we absolutely couldn't be more thrilled about the launch of her new book, Ani's Raw Food Desserts, nor the party we're throwing in honor of said launch (ahem, see right), we thought maybe one of her savory recipes might be nice to complement all the sweetness of the book and party.
Serves 4
What You Need:
3 cups shiitake mushrooms, sliced
2 tablespoons shoyu
3 tablespoons, plus 1 cup olive oil
3 tablespoons white or brown miso
1 tablespoon ginger, grated
3 cups filtered water
1 scallion, chopped
What You Do:
1. In a bowl, place mushrooms and add shoyu
and 3 tablespoons olive oil. Marinate for 5 to
10 minutes.
2. In a blender, combine 1 cup olive oil, miso,
ginger, and water until smooth. Pour into four
bowls and top with marinated mushrooms and
chopped scallions.
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