Jessie’s Bowl

aka Jessie Lazar's Spicy Spinachy Shitaki Ginger Garlickly Miso Soup 

"I am a bit of a ‘muppets chef’, throwing things in all loosey goosey, so quantities are a bit of a guess, but here goes!”  (hot and spicy as is, but you can modify)

Heat a splash of coconut oil, gently sautee 1" rough cut ginger, 3 cloves of garlic and one shallot till soft.

• Fill a medium pot with water or vegetable stock - heat to a gentle boil.

• Add cubed sweet potato, quartered shiitakes, Gluten Free soy sauce*.

• Add a good sprinkle of cayenne, sea salt and black pepper.

* you can use coconut aminos if you wish to avoid soy - sacha

• Once the potato is soft-ish (10 min?) add whatever greens - I used frozen peas but have done with string beans, kale, etc.

• Once the greens are wilted, remove from the flame.

• Add 2 to 3 BIG spoonfuls of White miso and stir in. (Don’t boil the miso as it reduces it’s nutritional content)

• And then I ladled into a bowl over spinach and Mung Bean Thread noodles, which were done in 2 minutes by the time I reached the table.

• Had again for lunch the next day, just added the spinach at the table. It's great and can be made with any veg in about 15 min :)