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Ingredientes
- 3 x dry Chinese mushrooms
- 4 c. vegetable stock
- 1/3 c. carrots peeled and cut in 1-inch matchsticks
- 1/4 c. thinly sliced green onions
- 1/2 c. thinly sliced mushrooms
- 10 x spinach leaves approximately
- 3 Tbsp. soy sauce
Direcciones
- Soak dry mushrooms in 1 c. warm water for 20-30 min, till soft.
- Drain and reserve stock. Slice mushrooms in thin strips.
- Bring reserved mushroom stock and vegetable stock to a boil in saucepan.
- Add in carrots, green onions, and both kinds of mushrooms and simmer for 3 min. Add in spinach leaves and soy sauce and cook for a few more min, till spinach is wilted. Taste for seasoning.
- Serve this simple, clear soup with nori rolls or possibly tempura. You may also add in Japanese noodles for a more filling soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 40 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1665mg | 69% |
| Potassium 427mg | 12% |
| Total Carbs 7.83g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.36g | 2% |
| Protein 3.08g | 5% |
