Winter Miso Mushroom Soup
|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|
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.
4 Once the soup is thoroughly warmed, serve in individual soup bowls.
Calories 104 Calories from Fat 16
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1298.6 mg54.1%
Total Carbohydrates 16 g5.2%
Dietary Fiber 6.9 g27.4%
Sugars 3.7 g
Protein 6 g12.8%
Vitamin A 120.5% Vitamin C 18.1%
Calcium 6.2% Iron 27.7%
*Based on a 2000 Calorie diet