Dinner Party Miso


½ to 1 C of chopped King oyster and Lion’s Mane mushrooms or your choice of mushrooms
1 C Bok Choy, chopped
1 C Butternut Squash cut into small dice
½ TSP Ginger, finely minced
1 TBSP Green onion
4 C Purified water
2 TBSP Kroma Veggie Broth
2 TBSP Chickpea miso paste
1 TBSP Dark miso paste
Black and white sesame seeds (as desired for garnish)

Marinated Mushrooms
In a small bowl add 2 tsp of tamari and olive oil and massage lightly with your hands


  1. In a medium pot on your stove top sauté butternut squash or yams until lightly browned
  2. Add 4 cups of water and bring to a boil then turn down heat to a low simmer. Let cook for 15 minutes
  3. Add Bok Choy and then turn off the heat and add Kroma broth plus the other miso pastes along with the ginger and garlic. (miso is a living food and boiling it will kill the good bacteria)
  4. Garnish in serving bowls with marinated mushrooms, sesame seeds and green onion
  5. Option: add a squeeze of lemon juice