Japanese Miso -Shitake Soup
A Hearty Raw Soup with Marinated Mushrooms and Shallots
This recipe is a modified version of a recipe from my Vitamix cook book. I made a few substitutions based on what I had on hand and really liked the results. This hearty, raw soup can be made in ten minutes.
Ingredients
3 cups shitake mushrooms washed and sliced
1 Tbls. Tamari
3 Tbls. olive oil
3 Tbls. Miso, white or brown
1/2 cup virgin olive oil
1/2 cup coconut milk
1 inch cube of fresh ginger, peeled
1 garlic clove, peeled and crushed
3 cups water
1 scallion, sliced (garnish)
Makes 4 servings, store mushrooms and base separately in fridge for up to 4 days. The base will separate, so give it a good mix before serving.
3 cups shitake mushrooms washed and sliced
1 Tbls. Tamari
3 Tbls. olive oil
3 Tbls. Miso, white or brown
1/2 cup virgin olive oil
1/2 cup coconut milk
1 inch cube of fresh ginger, peeled
1 garlic clove, peeled and crushed
3 cups water
1 scallion, sliced (garnish)
- Marinate mushrooms in Tamari and 3 Tbls. olive oil. Set aside.
- Place remaining ingredients except scallion, into Vitamix or high power blender, and blend for 30 seconds.
- Serve immediately, pour base into bowls. Top with drained, marinated mushrooms and garnish with scallion.
Makes 4 servings, store mushrooms and base separately in fridge for up to 4 days. The base will separate, so give it a good mix before serving.
