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Mushroom Miso Soup

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids
    VitaminsA, B9
    MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 cups 355ml Baby bella mushrooms - stems trimmed,

    2. And thinly sliced (or other mushrooms of choice)

    3. 2 teaspoons 10ml Safflower oil

    4. 1/2 cup 31g / 1.1oz Thinly-sliced green onions

    5. 1 tablespoon 15ml Minced garlic

    6. 1 tablespoon 15ml Minced ginger

    7. 4 cups 948ml Water

    8. (or vegetable stock)

    9. 2 cups 80g / 2.8oz Roughly-chopped Swiss chard leaves

    10. 2 tablespoons 30ml Red miso

    11. (or other miso of choice)

    12. 1 tablespoon 15ml Toasted sesame oil

    13. 2 tablespoons 30ml Sesame seeds

    Instructions Jump to Ingredients ↑

    1. In a large saucepan, saute the mushrooms in the safflower oil for 3 minutes. Add the green onion, garlic, and ginger, and saute an additional 2 minutes. Add the water and Swiss chard and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

    2. In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan. Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat. Sprinkle sesame seeds over individual servings.

    3. This recipe yields 1 1/2 quarts.

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