Slow-Cooker Ginger Miso Shiitake Soup

1 Tbsp coconut oil
1 onion, chopped
2-3” knob of ginger root, minced
unreal quantities of garlic (I think I used about 25-30 cloves), minced or mashed
1 cup dried shiitake mushrooms
4 cups veg broth and/or water (I went half and half)
1/2 cup miso (I used red miso)
1 tsp turmeric
1 Tbsp sesame oil

optional:
1/2 cup nutritional yeast
1/2 block tofu, diced
scallions, finely chopped
several handfuls of spinach leaves
cooked noodles (I used soba)
sriracha
anything else you want in your soup!

Melt the oil in a pan. Saute the onions and ginger for a few minutes, then add the garlic. Put this mixture in the slow cooker. Add mushrooms and broth/water. Stir in the miso, then the turmeric. If you’re adding ingredients that you want to cook with the broth, add them now. (For instance, f you want your tofu softer and more flavorful, add it now; if you want it firmer and more “tofu-flavored”, add it later.) then turn the slow cooker on. I cooked mine on low for 6 hours.

When the broth is ready, add whatever additional ingredients you’d like, stir it up, and serve!

(adapted from: http://mountainroseblog.com/shiitake-mushrooms-wellness-miso-ginger-soup/)

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