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IMMUNITY MUSHROOM SOUP SHIITAKE AND GARLIC - RECIPES

RECIPES

Creams and soups

IMMUNITY MUSHROOM SOUP SHIITAKE AND GARLIC

IMMUNITY MUSHROOM SOUP SHIITAKE AND GARLIC

Ingredients


6 cups (1.5 liter) of water
4 inches of kombu seaweed
3 to 4 c. tablespoons (45-60 ml) miso
1 c. tbsp (15 ml) tamari
1 large carrot cut into matchsticks
1 stalk of kale into strips
4 shallots, sliced
3 cloves garlic, sliced
3 large shiitake mushrooms, cut into strips
1 cup (250 ml) of mung bean sprouts
Olive oil
Sea salt and pepper to taste

1. Wash the kombu and soaking in warm water for 10 minutes.

2. In a saucepan, heat a little oil. Olive and saute the shallots and cloves garlic about 1 minute

3. Add water, kombu, chunks of carrot,kale and mushrooms.

4. Simmer about 15 to 20 minutes and add bean sprouts.

5. Remove a little broth and dilute miso.

6. Add it to the soup, making sure not to boil the miso.

7. Continue cooking over low heat for 5 minutes and serve hot.

Josée D’Amour, ND.A.
All rights reserved

Preparation

1. Wash the kombu and soaking in warm water for 10 minutes.

2. In a saucepan, heat a little oil. Olive and saute the shallots and cloves garlic about 1 minute

3. Add water, kombu, chunks of carrot,kale and mushrooms.

4. Simmer about 15 to 20 minutes and add bean sprouts.

5. Remove a little broth and dilute miso.

6. Add it to the soup, making sure not to boil the miso.

7. Continue cooking over low heat for 5 minutes and serve hot.

Josée D’Amour, ND.A.
All rights reserved

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