How to Make 3 Mushroom Ginger Miso Soup

April 6, 2010

So at some point about two weeks ago, it went from feeling like summer to being freezing again, and I had a particular penchant for soup. But not just any soup…I wanted Miso soup which has the added benefit of promoting good bacteria in your body because miso is fermented! So heres my recipe for a fabulous 3 Mushroom Miso.  When making the video I forgot the essential ingredient that makes this miso lip smacking—GINGER. Make sure to add in diced ginger root in step one when you add mushrooms to boiling water. It is so easy and quick to prepare its insane. It takes me about 5 minutes if my mushrooms are prepped. Hopefully, we won’t have many more days of yo-yo-ing weather, but if we do and your feeling a jones for something warm and light, try this recipe! – X0X0 Raw Girl


2 tablespoons Shiro Miso (or any kind you like: barley miso is yummy), 1 1/2 to 2 shredded carrots, 2 cups mushrooms ( i used Shitake, oyster, and baby bella mushrooms), 4-5 sheets organic Nori, 1 bunchful of Scallions chopped, 1/4-1/2 GINGER ROOT diced


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