After such a long drive in a cramped space, my entire body was screaming for nourishing food and a little TLC. Whenever I get sick I make miso soup, but I also had a serious craving for mushrooms, so I ended up making a pretty hefty (but nonetheless delicious) batch.
Ian and I have been buying a protein-rich tofu lately that has a very pleasant texture to it. Not all tofus are created equal, so I think I might stock up on quite a few of these blocks from Wildwood.
Using the same basic miso recipe as always, I simply added the shitakes to the soup right before the miso, along with sliced baby bok choi, a handful of julienned carrots, and sliced scallions.
***I completely forgot to mention this when I wrote up this post earlier, but I also shredded about two tablespoons of ginger and steamed it with six cups of water before adding all the ingredients. After straining the ginger out, it made a wonderful ginger broth to which I added the miso paste.