Spring Dashi Soup

In Traditional Chinese Medicine, the Spring season is connected to the liver and gallbladder, both organs that regulate energy throughout the body. In order to support and elevate these systems, we recommend immersing into recipes that cleanse from within. This vegan dashi soup does just that by welcoming a gentle cleanse to the body through the nourishing powers of seaweed, organic seasonal produce, and ginger. Welcome Springtime with each sip!


- 1 spaghetti squash
- 1/4 kabocha squash
- 1 oz Monfefo ginger
- 1 kombu leaf
- 3 dried shiitake mushrooms
- oyster mushrooms 
- fresh sprouts
- 1 cup of vegetable broth (optional)
- Nasturtium flowers (optional)


Bring kombu and dried shiitake mushrooms to a boil and then let it simmer for 5-10 minutes. Strain and then add 1 oz of Monfefo Ginger Shot. Let it simmer for another 5 minutes. (Optional: Add one cup of veggie broth for additional flavor.) Cut 1 spaghetti squash diagonally and drizzle with olive oil and salt. Bake at 425 for 30 minutes or so. As your spaghetti squash is baking, steam your kabocha squash. Once ready, let it cool down and then scrape the squash out with a fork. 


On medium-high heat, drizzle olive oil and add oyster mushrooms (or mushrooms of choice) to the skillet. Let them cook evenly on each side for 3-4 minutes. Then add a drizzle of amino acids and let them cook for another 2 minutes. Plate the bowl by adding the spaghetti squash in the middle, then pour the broth, add the kabocha squash and mushrooms, and top with fresh sprouts and nasturtium flowers. Enjoy!