1 whole vidalia onion per person. You can use other onion but this one is sweeter. And use organic when possible
2-3 clove of garlic per person - depending how much you love garlic
2 dried shiitake mushrooms per person
Dash of tamari (gluten free) otherwise a soy-sauce works fine (not gluten-free)
And at the end, miso paste - use either hearty brown rice or sweet brown rice miso depending on the taste you want.
First sauté the onion and whole garlic cloves in the pot with a pinch of sea salt and untoasted sesame oil. Other cooking oils can be used too. Add some herbs if you like. I always use herbs des provence.
When the onion is slightly see-through and getting softer, add a little water and stir for another few minutes, then add the mushrooms and the amount of water you want. I break the mushrooms into smaller pieces, but that is up to you was well. They are thick, rich, and very tasty when cooked.
The amount of water basically determines how much soup you make. It is up to you to decide on your favorite ratio of onion to water.
You can measure 1 1/2 cups of water per portion. That will give you a good full portion.
Cook for about 25 minutes. Check the onion for softness. Here it also depends on how much you like your onion cooked, there is no right way here.
Towards the end of cooking add a dash of tamari soy-sauce for both taste and a little of that brown color that you might remember from the “real” French Onion Soup. When you are ready to serve, add a spoon full of miso-paste. I used the hearty brown rice one from Southriver miso, but you can choose a milder taste (sweet miso) or a more dense and salty taste if you prefer (barley miso). Mix in the miso when you are ready to serve the soup, don’t boil the miso.
Enjoy – this is a very nourishing winter wonderful soup