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Japanese Mushroom clear Soup

Updated: Dec 18, 2023

Ingredients: 4 servings 30 minutes

  • 2 cups of vegetable Broth

  • 1 tablespoons organic Sesame oil

  • 1 cup Baby portabella mushrooms

  • 3 cloves Garlic

  • 1 tbsp Ginger

  • 1/2 Red onion

  • 1 Half bunch Scallions (white part)

  • 1/4 cup roasted seaweed (optional)

  • 1 tbsp organic brown rice miso

  • Salt and pepper

  • 1 tablespoons Soy Sauce


  • green part of scallion thinly sliced

  • Cooked 1/4 cup baby Bella mushrooms


  • In one big pot add your ginger, garlic, and red onions

  • Immediately add vegetable broth so veggies will not stick on the bottom.

  • Let your veggies cook for bit now add mushrooms and white part of scallion with salt and pepper.

  • Add your miso and soy sauce

  • Add water as you need to desire consistency.

  • Now garnish it with leftover green scallions and cooked mushrooms.

  • Enjoy.

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