1 T. avocado oil / extra-virgin olive oil / peanut oil
3 garlic cloves, thinly sliced, or 1 heaping Tablespoon green garlic (white part only)
1-inch piece of fresh ginger root, peeled and minced
2 T. miso (white miso works well) + 2 T. water, whisked together
1 T. soy sauce / Tamari
2 t. unseasoned rice vinegar or apple cider vinegar
½ t. toasted sesame oil
½ t. Aleppo-style pepper, or ¼ t. crushed red pepper flakes
3 oz. shiitake or cremini mushrooms, trimmed and sliced
1 cup sliced sugar snap peas
1/2 pound whole shelling peas, shelled (you should have about a heaping ½ cup of peas)
1 egg, lightly beaten
Salt, to taste

Heat oil in a large saucepan over medium heat. Add garlic, ginger and pepper flakes/Aleppo pepper, and stir often for 2 minutes. Add mushrooms – they will sear, then release water, and then water will evaporate. Let mushrooms brown a bit, if desired.

Add 3 cups water. Whisk miso-water mixture into soup. Add soy sauce, vinegar and sesame oil. Increase heat to medium-high and bring to a simmer. Reduce heat to maintain a simmer and cook for about 10 minutes to blend flavors. (If using frozen peas, add them about 5 minutes into this simmer time.)

Add snap peas and fresh shelled peas, and cook until crisp-tender, about 3-4 minutes. Gently stir in the egg by drizzling it into the pot while stirring and cook until egg is set, about 1 minute. Season with salt, or more Tamari/soy sauce. Ladle soup into bowls and top with additional pepper flakes, if desired.

Makes 2 generous servings.

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below