Japanese Miso and Mushroom Soup Recipe Video
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 |
Nutrition Facts
Serving size
Calories 123 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.43 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1461.9 mg60.9%
Total Carbohydrates 18 g6%
Dietary Fiber 7.5 g30%
Sugars 4.6 g
Protein 9 g17.2%
Vitamin A 102.2% Vitamin C 19.6%
Calcium 6.6% Iron 29.8%
*Based on a 2000 Calorie diet
Directions
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.
Editors Review
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.
Chef
