Raw Japanese Mushroom Soup
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Raw Japanese Mushroom Soup calories by ingredient
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
Directions
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.