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Ingredients
- 4 c. water
- 4 x dry shiitake mushrooms
- 1 c. thinly sliced carrot
- 1 c. dry arame, washed
- 1 Tbsp. finely minced fresh ginger
- 5 Tbsp. miso
- Â Â dissolved in 1/4 c. hot water
- Â Â Soy sauce, to taste
- 4 x scallions, sliced
Directions
- If you're in a hurry, skip infusing the broth with shiitake and just use warm water. Add in the miso at the very end and heat gently - boiling makes miso bitter. When making a soup, there's no need to soak the sea vegetable.
- 1. In a medium soup pot, bring water to a boil, turn off heat, add in mushrooms and let stand for 15 min, or possibly till mushrooms are soft and water is infused with flavor. Remove mushrooms, slice and return to pot.
- 2. Over medium heat, bring broth to a slow boil, add in carrots, arame, and ginger, reduce heat and simmer for 10 min, or possibly till carrots are tender.
- Add in miso/water mix, and simmer 2 min. Season to taste with soy sauce, and sprinkle with scallions.
- Makes 4 servings. Vegan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 12 | 17% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 959mg | 40% |
| Potassium 249mg | 7% |
| Total Carbs 11.35g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.14g | 2% |
| Protein 3.86g | 6% |
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