Marinated mushroom (make an hour or so ahead)
2 cups sliced shiitake mushrooms
2 tablespoons tamari
make sure all the mushrooms are covered or shake in a closed jar and allow to marinate for around 1 hour before.
SOUP
2 cups of almond or cashew or hemp milk
1 cup chopped brown or Portabello mushrooms
2 tablespoons chickpea miso or a mix of light and dark miso if you can't find
2 tablespoons brown rice vinegar
1 clove garlic, new shoot removed
1-2 tablespoons olive oil.
Blend all until smooth and creamy and top with marinated mushrooms and chives or the green part of spring onions and some sprouted seeds or beans.
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