cook

There is a lot going on outside this morning.  Our Oxacan gardner, Eddie, and Sakai are sanding and painting the patio. I am happy that the patio is finally getting a make-over but boy, is it noisy. I still practiced my morning ritual  of making soup, using for the first time, my homemade dried Maitake mushrooms to make a vegetarian dashi.  I could have discarded the mushrooms after making it but they were too precious. I chopped the mushrooms up and put them in the miso soup for additional texture. They are chewy and tasty but some people might find them on the rubbery side. The same texture can be said about kombu seaweed, which was used to make this vegan dashi. I sliced it up and ate that too.  It's a great source of fiber and minerals.  

RECIPE:

Optional: You can also add chopped hydrated maitake mushrooms you used to make the vegan dashi.