Miso Mushroom Seaweed Soup

INGREDIENTS

• 2 tablespoons chaga powder
• 4 garlic cloves
• 1/4 cup unpasteurized miso (soy or chickpea)
• 1/4 cup extra-virgin olive oil
• 1/4 cup seaweed flakes (available at natural food and otherspecialty stores)
• 1/3 cup whole almonds (preferably soaked for at least 4 hours)
• juice of 1 lime
• 8 cups filtered water
• pinch of chili powder
• slivered almonds, for garnish (optional)

Preparation

1. In a large saucepan, combine the chaga powder and 8 cups of filtered water. Bring to a simmer over low heat. Simmer for 1 to 4 hours, depending on how strong you want the chaga flavor. Keep an eye on the broth as it simmers and add more water as it evaporates. (Tip: The longer the chaga steeps in the hot water, the stronger the chaga flavor will be and the more nutrients the soup will contain.)
2. Once the chaga brew reaches your desired potency level, allow it to cool slightly before pouring it into a high-speed blender. Add the miso, garlic, olive oil, whole almonds, seaweed, lime juice, and chili powder and blend on high-speed until the soup is smooth and frothy. Be super careful when blending hot liquids—you may choose to blend the soup in batches.
3. Divide the soup among four soup bowls or large mugs and garnish with sliced almonds and additional chili, if desired.