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Winter Miso Mushroom Soup

Rawdawg.Rory's picture
A quick and deliscious miso soup with a hearty dose of mushrooms !
Ingredients
  Filtered water 6 Cup (96 tbs)
  Unpasteurized miso 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Carrots 2 , peeled into thin noodle like strands with a veggie (potato) peeler
  Fresh sliced mushrooms 8 Ounce
  Green onions 5 , diced
  Pepper 1 Teaspoon (Or To Taste)
  Dulse flakes 2 Tablespoon
  Nori sheets 3 , rolled up and thinly sliced
Directions

MAKING
1 In a large pot, combine all the ingredients.
2 Place it on very low heat and let it warm up to around 110 to 115 degrees F, stirring constantly.
3 Use a candy thermometer to ensure the correct temperature as increasing the temperature may destroy the enzymes.

SERVING
4 Once the soup is thoroughly warmed, serve in individual soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Interest: 
Winter, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4
Story
I came up with this stew-like rendition of miso soup whilst attempting to make a more satisfying ( filling ) version of traditional miso soup. The miso is unpastuerized and its not heated above 118 degrees as to keep intact as many of the living cultures and enzymes as possible yet giving the comfort of a warm bowl of hearty soup.
Nothing could be more comforting than a warm bowl of mushroom soup on a cold winter night . The Chef gives an American twist to the classic Japanese miso soup. This nourishing Japanese soup takes only minutes to prepare and can be served for breakfast, lunch, or as part of a main meal. Definitely a hearty soup recipe that will warm your soul.

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