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Japanese Miso and Mushroom Soup Recipe Video
|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|
|Dulse flakes||2 Tablespoon|
|Nori sheets||3 Medium|
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
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.
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.
6. Serve the miso soup hot.