2 tablespoons Dark Horse Organic Umami Powder (if you don’t have, can used dulse flakes)
1/2 cup of dried shitakes (or 1 cup of fresh shitake stems)
1 knob ginger, sliced (don’t have to peel)
4 cloves garlic
1 sheet of kombu
2 large yellow onions
2 tablespoons of avocado oil
1/2 teaspoon Sea salt and more to taste
2 tablespoons white miso
2 tablespoons of rice vinegar
3 ears of corn
Kelp Noodles or any noodles that you want! (To soften kelp noodles, add 1 tsp sea salt, 1 tbsp baking soda and juice of 1 lemon with water in a bowl and let sit for 15 min)
1 head of broccoli, sliced
Bok Choy, sliced
Shiitake Mushroom Caps
Preheat oven to 450.
In a large stockpot, heat oil and add sliced onion. Saute on medium low until they begin to carmelize. Add garlic, umami powder (or dulse flakes), kombu, ginger and half the scallions. Add 4 6-8 cups of water and bring to a boil. Lower to simmer and cover. Let simmer for 30 min. At 30 min, remove ears of corn to cool. Once cool, slice off kernels and set aside. Add shaved ears back and continue to simmer for 30 min.
While soup is cooking, rinse and slice veg. In a medium bowl, add shitake caps and drizzle Tamari sauce and avo oil. Add caps face up on parchment paper-lined baking sheet. Roast shitakes for 15-20 min until crisp. Let cool for 10 min.
Once broth is done, strain and reserve tghe liquid. Add cooked kernels of corn to blender with half of the strained broth. Blend until creamy. Pour mixture back into pot with the rest of the strained broth. Add miso, rice vinegar and salt if needed.
Bring broth to a boil and add veg to quickly blanch to your liking. Ladle soup into bowls. Add noodles, roasted shitakes and toppings. Serve hot!