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Ingredientes
- 6 c. vegetable broth
- 1 med leek, to large
- Â Â thinly sliced crosswise
- 4 x cloves garlic
- Â Â thinly sliced or possibly chopped
- 1 med carrot, thinly sliced
- 1/4 c. loosely packed arame, rinsed,
- Â Â optional
- 4 ounce fresh oyster mushrooms
- Â Â stem ends pared and torn into pcs
- 6 ounce tofu
- Â Â cut into 1/2-inch cubes
- 1 Tbsp. mellow barley miso, or possibly to taste
- Â Â up to 2
- 4 c. coarsely minced loosely packed spinach
- Â Â Umeboshi vinegar to taste, optional
Direcciones
- 4 SERVINGS DAIRY-FREE
- This savory soup showcases the oyster mushroom's delicate flavor. Serve it as a first course to pique appetites.
- Heat broth to boiling in a large saucepan. Add in leek, garlic, carrot and arame if you like. Cover and simmer gently till vegetables are tender, about 10 to 15 min. Add in mushrooms and tofu; simmer 3 to 5 more min. In small bowl, whisk miso with several Tbsp. soup stock. Stir back into soup along with spinach. Add in umeboshi vinegar to taste. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 12 | 17% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1457mg | 61% |
| Potassium 367mg | 10% |
| Total Carbs 10.24g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.62g | 3% |
| Protein 4.69g | 8% |
