Miso Mushroom Soup
Serves: 4
Prep: 30 Min
January 2014
Rich in amino acids and enzymes, miso paste is a nourishing ingredient and a kitchen staple. Combine miso, mushrooms and nutrient dense dulse seaweed for a delicious soup that leaves you feeling invigorated.
Ingredients
- 1 tsp coconut oil
- 1 onion, sliced
- 1 carrot, shredded
- 2 cups mushrooms, sliced
- ½ Tbsp fresh ginger, minced
- 1 garlic clove, minced
- 2 Tbsp dulse seaweed
- 4 cups water
- ⅓ cup miso paste
- 1 Tbsp sesame seeds
Preparation
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In a pot, heat coconut oil and sauté onions for 3 to 4 minutes. Add in mushrooms, carrots, ginger and garlic. Sauté 3 to 5 minutes, or until mushrooms are starting to brown.
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Add water and dulse seaweed and bring to a boil. Simmer for five minutes.
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In a bowl, whisk miso paste and about ½ cup of water together until smooth.
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Turn soup down to low and add miso mixture to the soup. Let warm for 1 minute.*
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*Do not boil the miso paste, as it will harm the probiotics and other nutrients.
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