Miso Mushroom Soup

This recipe will satisfy your craving for hot soup during the cold season. The soaked dried mushroom adds a deep, smoky flavor.

Yield: 1 1/3 cups, 1 serving

1 cup plus 2 Tbs water
1 cup peeled and thinly sliced carrot
¼ cup baby spinach, firmly packed
1 dried shiitake mushroom, soaked for 30 minutes in warm water, drained, and thinly sliced
1 Tbs mellow white miso
1 tsp thinly sliced green onion, for garnish
¼ tsp toasted sesame oil, for garnish
Put 1 cup of the water and the carrot, spinach, and mushroom in a small saucepan.  Cover and bring to a boil over medium-high heat. Immediately remove from the heat and let stand for 5 minutes.

Combine the remaining 2 Tbs of water with the miso in a small bowl. Whisk with a fork until blended.  Add to the water and vegetables and stir to combine.

Serve immediately, garnished with green onion and oil.

 

From Raw Food Made Easy, by Jennifer Cornbleet

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