Healing Root Vegetable Miso Soup

This weekend I had many grand adventures planned. But, I got stuck at home with a bad cold. This is one of my favorite healing soups.

Serves 1 for dinner, 2 for large appetizer or side dish

In a small saucepot, cover with water and bring to a boil then simmer for 10 minutes:
1 small handful dried mushrooms
1/4 cup dried woodear mushrooms, optional
1/4 cup dried wakame seaweed

Meanwhile, chop:
1/2 cup butternut squash into 1/2" cubes
1/3 cup rutabega into 1/2" cubes
2 green onions (white and green parts), thinly

After the mushrooms and seaweed have been simmering for 10 minutes, carefully pour out most of the water and replace with fresh water (about 2 cups water total should be in your pot).
fish out the large mushrooms with a slotted soon, set aside then slice thinly once cool enough to touch. Add the chopped rutabega, squash and sliced mushrooms back in, simmer for another 5-7 minutes or until the rutabega is cooked through.

While the vegetables are cooking, mix in a small bowl (I used the bowl I was going to eat out of) until thoroughly dissolved:

1 tsp low sodium chicken/vegetable base and 1/2 cup water OR 1 cup low sodium chicken/vegetable stock
1 tsp miso paste, preferably low sodium
1 tsp gochujang (Korean fermented chili paste, optional)

When the root vegetables are thoroughly cooked, add reserved sliced green onion and miso mixture, return to a simmer and then serve into bowl(s). Top with:

A sprinkle of toasted sesame seeds (optional)
A drizzle of chili oil (optional)
A drizzle of toasted sesame seed oil (optional)

Enjoy!