King trumpet miso sipping broth

What you’ll need

• 3 oz cultivated king trumpet mushrooms, thinly sliced
• 2 1/2 cups low-sodium vegetable broth
• 3 thin ginger slices
• 2 tsp miso paste
• 1 tsp soy sauce or tamari, optional
• 1 scallion, thinly sliced

Allergen notes: Soy; some miso and soy sauces contain wheat or barley. Check vegetable broth for additional allergens.

Let’s make it

1. Combine mushrooms, vegetable broth, and ginger. Bring to a boil and simmer for 20–25 minutes until mushrooms are tender and fully cooked.
2. Strain for a clear sipping broth, saving the cooked mushrooms for another meal. Whisk the miso with a little warm broth, then stir it into the saucepan off the heat.
3. Taste before adding soy sauce: miso and broth already provide salt. Divide between mugs and top with scallion.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.