Oyster mushroom soup

230g oyster mushrooms

12 spring onions, finely chopped up to the dark green part only

1 large garlic clove, finely chopped

2 inches ginger root, finely chopped

750ml water

Salt, to taste

2t mirin

2t tamari

1T white miso

In a large saucepan on a high heat sear the mushrooms. Do this by laying them flat and allowing them to brown. This might be tricky if they are big and curled around, you can tear these apart so that one side can be flat on the pan. Add the spring onions, garlic, ginger, water, salt, mirin and tamari.

Turn the heat up and bring to a simmer. Simmer for 15-20 minutes. Add the miso and blend the soup until it is very smooth. Return to the heat for a few minutes, but do not allow it to boil as this will kill the probiotics in the miso. Serve.