Purple Asparagus, Small Red Potatoes and Beech Mushrooms with Rich Miso Broth - Happy Belly After

Ingredients

• 2 large shallots, peeled, about 1 cup
• 1 large parsnip, peeled, cut into chunks
• 1 medium carrot, peeled, cut into chunks
• 7 cloves garlic, peeled
• 2 Kumato tomatoes, quartered
• 1 tbsp olive oil
• salt and pepper
• 1 cup dashi (recipe follows)
• 6 tsp white miso
• ¼ cup sake
• ¼ cup of soy milk
• 1 tbsp freshly squeezed lemon juice
• 3 cups vegetable broth
• 1 cup of water
• one 2” x 1” piece of kombu
• 4 pieces of dried porcini mushrooms
• 8 red potatoes, cut into 1/4” slices
• 1 large bunch of purple asparagus, washed and cut into 1” pieces
• 1 package white beech mushrooms, trimmed and separated
• 2 tbsp tarragon leaves, cut into pieces