Shitake, Squash and Greens Soup

1. 1

   Pour the stock into a large soup pot and bring to a boil.

2. 2

   Meanwhile, soak the mushrooms in the boiling water for about 1/2 an hour.

3. 3

   While that's going, peel and seed the sqaush, then cut into 1/2 inch cubes.

4. 4

   Add to the boiling stock and lower the heat to simmer.

5. 5

   Once the mushrooms are tender, squeeze out their excess liquid and add the mushroom liquid to the soup.

6. 6

   Cut out the woody stems of the mushrooms and then slice the mushrooms into long strips.

7. 7

   Add the mushrooms to the soup.

8. 8

   Add the sliced onions, chopped garlic, soy sauce, sesame oil and rosemary to the pot and let simmer until the squash is tender and the flavor has come together.

9. 9

   When ready to serve, add the chopped greens and allow them to just wilt and turn bright green in the soup.

10. 10

    Ladle into bowls and serve, adding tabasco to taste as necessary.

11. 11

    For vegan, use vegetable stock.

* Per serving · 4 servings · Values may vary.