Matcha Miso Broth

This unique broth is meant to compliment the delicate flavours of matcha with earthy ingredients that have been inspired by Japanese cuisine. Naturally vegan and gluten free! Start your day with the broth or enjoy a nutritious lunch by adding your favourite noodles, veggies and protein.

Ingredients:

• 3 Tablespoons Katō Matcha Powder 
• 1 Cup Dried Porcini Mushrooms (use dried shiitake mushrooms if accessible)
• 3 Celery Stalks 
• 1 Medium Carrot
• ½ Large Spanish Onion
• 1 Tablespoon Oil
• 3L +1 1/2 Cups Water
• 3 Tablespoons White Miso
• 1 Large Piece of Dried Kelp
• 1 Tablespoon Tamari (or soya sauce) 
• 2-3 Tablespoons of Salt (or season to taste)

Preparation:

1. In a bowl add 1 Cup water to dried mushrooms and set aside
2. Finely dice onions and shred carrots and celery
3. Add oil to a large stockpot and bring heat to medium-high
4. Add veggies and sauté until the onions are translucent & veggies are soft
5. Add ½  cup water to the stockpot followed by the miso. Use a whisk to loosen miso and ensure there are no lumps
6. Proceed to add dried kelp,salt and tamari
7. Once the kelp is soft add the remaining 3L of water and bring to a rolling boil
8. Strain the broth to separate the veggies 
9. Strain the dried mushrooms and set aside keeping the water
10. Whisk in the Matcha to the mushroom water and add to the broth

Notes:

Dried mushrooms need to sit in the water for at least 20 minutes. Would also recommend following instructions on the packaging. 

Feel free to leave the shredded veggies and dried mushrooms in the soup if you prefer a more chunky broth (be sure to take out the kelp or finely dice)