Ingredients
- 14 grams dried shiitake mushrooms
- 3 cups water
- 160 grams fresh mushrooms
- 4 tablespoons Organic Miso White
- 1 scallion chopped for garnish
Nutrition Facts
Calories・108kcalCarbohydrates・17gProtein・8gFat・2gSaturated Fat・0.4gPolyunsaturated Fat・1gMonounsaturated Fat・0.4gSodium・1292mgPotassium・450mgFiber・4gSugar・4gVitamin A・89IUVitamin C・3mgCalcium・38mgIron・1mg
Instructions
- To make the shiitake mushroom broth, lightly rinse 14 grams dried shiitake mushrooms and place them in a bowl with 3 cups water. Let them soak until fully rehydrated and no longer firm in the center. This can take 2 to 4 hours, depending on the size and thickness of the mushrooms.
- Gently squeeze out the excess liquid, trim off the stems, and slice the mushrooms into bite-sized pieces. Trim and cut 160 grams fresh mushrooms (this is a mix of enoki and shimeji) into similar-sized pieces.
- Pour the shiitake broth into a pot, leaving any sediment behind. Add the sliced shiitake mushrooms and bring the soup to a boil.
- Add the fresh mushrooms and cook through, about 2minutes.
- Turn off the heat and dissolve 4 tablespoons Organic Miso White in a ladle with some of the hot broth before stirring it into the soup. This helps prevent clumps of undissolved miso.
- Add the chopped 1 scallion and serve.
