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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[/ Su_list]
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.