2 cups fresh shiitake mushrooms, sliced (or ½ cup dried)
6 cups water
¼ cup dried reishi mushrooms, ground
¼ cup miso paste
1 tbsp allspice
1 tbsp thyme
3 cups kale, chopped
Sea salt and freshly ground black pepper to taste
Fennel fronds, minced
In a large soup pot, heat up the olive oil over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
Add the water, reishi powder, miso paste and dried spices.
Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour. Stir the kale into the hot soup to wilt.
Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!