A restorative soup that’s rich with flavor from the shiitake mushrooms. Their meatiness combined with the texture of the cabbage, carrots, and sweet potatoes make this quite a hearty soup. Makes 6-8 servings. Recipe from The Modern Ayurvedic: Healthful, Healing Recipes for Life, courtesy of Arsenal Pulp Press.
In a bowl, soak mushrooms in water for half an hour. Remove mushrooms, but reserve broth. Thinly slice mushrooms and set aside.
In a large pot on medium-high, heat oil. Add mushrooms and sauté for a few minutes. Stir in sesame oil and onions, and continue to sauté until onions start to brown, 2-3 minutes.
Add carrots and sweet potatoes and sauté for 2-3 minutes. Add cabbage, garlic, and ginger and stir. Cover with a lid and cook for 2 minutes. Add reserved broth (see note) and cook until vegetables are soft, about 20-25 minutes. Add spinach leaves (if using), Bragg, miso (if using), and pepper, and cook until spinach is wilted.
Garnish with green onions and serve.