Recipe Vortex

3 tablespoons extra-virgin olive oil

3 cups chopped leeks, white part only

1 cup chopped celery

¼ cup minced garlic

2 tablespoons minced ginger

1½ tablespoons white miso paste

1 tablespoon garlic powder

1 tablespoon onion powder

5 cups vegetable broth

5 cups filtered water

3 cups oyster mushrooms, sliced or torn (4 ounces)

2 cups peeled and julienned carrot (1 large)

5 dried bay leaves

1 stalk lemongrass, crushed with a rolling pin and minced

2 tablespoons tamari

1½ tablespoons fresh lemon juice

1 tablespoon rice vinegar

1-inch piece dried kombu

Freshly ground black pepper, to taste

8 ounces cubed tofu, optional

Optional garnishes: scallions, sesame seeds and/or red pepper flakes

In a large pot, heat the olive oil over medium-high heat. Add the leeks and celery and saute until translucent, about 10 minutes. Add the garlic and ginger. Cook for another 5 minutes. Add the miso, garlic powder, and onion powder and cook for another 5 minutes.

Add the vegetable broth, water, oyster mushrooms, carrots, bay leaves, lemongrass, tamari, lemon juice, vinegar, and kombu. Mix well. Bring to a boil and cook for 5 minutes. Reduce the heat to low and cook for another 30 minutes.

Season with freshly ground black pepper and add the tofu, if desired. Discard the bay leaves and kombu and serve. Serve with scallions, sesame seeds, and/or red pepper flakes, if desired.