1 cup fresh shiitake mushrooms (or ⅓ cup dried), chopped into bite sized pieces
1 cup chopped onion
2-3 slices astragalus root
2-3 cloves garlic, chopped
1 TBS fresh ginger root, grated
1 cup fresh dark greens (e.g., spinach, kale, collards, swiss chard), chopped to bite size
3 TBS fresh sage leaf (or 1 TBS dried), chopped
3 TBS Miso paste (I love South River Miso’s Organic Red Pepper Miso, but any of their Miso great)
6 cups water
Coconut or extra virgin olive oil
In a soup pot, add the oil, onion, a pinch of salt, and garlic, on low heat, and gently simmer, maintaining a high enough heat to get them going, but not so high that they begin to brown. Cook until onions are translucent. Add the mushrooms (if using dried, rehydrate first and then drain well) and cook for 3-5 minutes, stirring to keep everything from sticking.
Meanwhile, heat the water to near boiling, then add the miso paste and stir until well dissolved. Add this to the pan once the mushrooms have cooked for a few minutes. Add the sage leaf and astragalus, and simmer for 20-30 minutes. Then add the cup of greens and the ginger root and simmer for another 2-3 minutes. Serve. Season with salt and pepper, to taste.