Raw Japanese Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups water, divided 1 tablespoon nama shoyu or soy sauce 2 teaspoons liquid amino acids (I use Braggs) 2 scallions 1 cup oyster mushrooms or 2 cups other 1/2 lemon (juiced) 3 tablespoons cold presses extra virgin olive oil 2 tablespoons chopped ginger 1 tablespoon unpasteurized miso 1 garlic clove 1/2 cup dried sesame seaweed
60 mins. cook time is for time to marinate.
In a bowl, combine 1/4 cup water, shoyu, and liquid aminos. Add onions and mushrooms; set aside to marinate for about 60 mins.
In a blender, combine the remaining 1-1/2 cups water, olive oil, lemon juice, ginger, miso, and garlic and process until the mixture.
In a bowl, combine the marinated mushrooms and onions after draining off the marinade and blender mixtures. Sprinkle seaweed on top.
Serving Size: 2 huge 12 oz. bowls
Number of Servings: 2
Recipe submitted by SparkPeople user TRAVELNISTA.
In a bowl, combine 1/4 cup water, shoyu, and liquid aminos. Add onions and mushrooms; set aside to marinate for about 60 mins.
In a blender, combine the remaining 1-1/2 cups water, olive oil, lemon juice, ginger, miso, and garlic and process until the mixture.
In a bowl, combine the marinated mushrooms and onions after draining off the marinade and blender mixtures. Sprinkle seaweed on top.
Serving Size: 2 huge 12 oz. bowls
Number of Servings: 2
Recipe submitted by SparkPeople user TRAVELNISTA.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 21.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,017.2 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.3 g
- Protein: 5.4 g
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