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Japanese Miso And Mushroom Soup

xmantidx's picture
Rawdawg Rory makes a hearty miso soup. Read the recipe below.
Ingredients
  Filtered water 6 1⁄2 Cup (104 tbs)
  Miso 1⁄2 Cup (8 tbs) (unpasteurized)
  Carrots 2 Small, strips
  Mushrooms 8 Ounce, slice
  Green onions 5 Medium, dice
  Pepper 1 Teaspoon
  Dulse flakes 2 Tablespoon
  Nori sheets 3 Medium
Directions

GETTING READY
1. Cut the carrots into strips dice the green onions, slice the mushrooms and thinly slice the nori sheets, keep them aside until needed.
2. In a small bowl dilute the miso in half a cup of water.

MAKING
3 Once done in a large soup pot combine all the chopped ingredients along with diluted miso, pepper, dulse flakes and water.
4. Cook at low heat until the temperature of the soup reaches 105 degrees F.
5. Use a candy thermometer and keep stirring the soup occasionally.

SERVING
6. Serve the miso soup hot.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Japanese
Cuisine: 
Appetizer
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4
Do you prefer to start your meal with a soup? Here's something useful for you, an innovative and different Japanese Miso and Mushroom soup recipe. You can serve this soup as an appetizer for any occasion and your guests will love it for sure. The best part about this soup is that utmost care is taken to retain the original flavors. Watch this video and give this soup a try.

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1 Comment

Manasa583's picture
What specific thermometer is used to check the Japanese Miso and Mushroom Soup? Thanks!