Mizuna Greens Mushroom Fennel Soup

3 cups Mizuna Greens Mix

1 bunch Pioppino Mushrooms

2 Fennel roots chopped up(roasted)

4 Garlic Cloves (roasted)

Fresh Basil

1-2 Purple Sweet Potatoes

(optional- cilantro and parsley)

salt and pepper to taste

Broth- you can just use water like i did or if you have handy a bone, chicken, beef or vegetable broth as a base.

Ingredients

3 TBSP EVOO (extra virgin Olive oil)
2-3 tsp chopped Fresh ginger
6 cloves chopped garlic
1 tsp siracha (to taste)
1 TBSP soy sauce (to taste)
oyster mushrooms (or shiitake, baby bella, cremini, white button)
3 quarts miso, mushroom or vegetable broth - miso paste can also be used
8-10 oz ramen noodles
baby bok choy (any greens can be used leeks, spinach, kale, swiss chard, broccoli)
extra firm tofu (optional), pressed and cut into small cubes
fresh scallions, sliced
soft boiled egg (optional for serving)

Instructions

Add olive oil to a large soup pot and heat over medium. Add ginger, garlic, soy sauce, & siracha to pot. Slice mushrooms in smaller pieces and saute until reduced, 10-15 minutes.
Add broth and bring to boil. Taste broth, add miso paste (if using), soy sauce and siracha if needed, and salt & pepper. Add ramen noodles, cover and cook until al dente (just under done) about 8 minutes. Add bok choy and tofu, reduce heat and let simmer until bok choy is soft.
Remove from heat, top with fresh scallions and soft egg.