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2 large mugs of water

1 medium carrot

5 cm daikon (Chinese radish)

2 dried mushrooms shiitake

2 teaspoons Barley horseradish

4-6 flakes instant seaweed wiggle

Chopped onion or parsley for garnish

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Step 1 We will cook for 2-3 hours.

Step 2 Put a pot of water in the fire and bring it to a boil.

Step 3 Cut the stalk from the mushrooms and throw it away, cut the head of the nest in strips and add it to the water, simmer for 5 minutes.

Step 4 Cut the carrot into thin strips, add to the saucepan.

Step 5 Just cut the dictum, and add it.

Step 6 Lower the fire to a minimum (do not boil). We dissolve the Miso in a bit of the hot broth and re-add it to the soup. Add the guacamole and simmer for 3-4 minutes without boiling!

Step 7 Add (optional) a few drops of ginger juice. Serve the soup warm, sprinkling with chopped fresh onion.



2 servings

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