Miso Soup with Assorted Mushroom & Sweet Potato Recipe

Miso Soup with Assorted Mushroom & Sweet Potato Recipe

Recipe Submitted by Ya-Fang Kuo

Serves 6 persons

Ingredients:

2 oz of each Shitake, Maitake, Enoki, Bunapi, Trumpet Mushrooms

1 medium Japanese Sweet Potato (Red/Purple-Skinned, Yellow/White Fleshed)

3 oz Sugar Snap Peas

6 inches Daikon Radish

2 Tbs Dried Wakame bits

2 Green Onions

1 ½ Tbs Dark-Colored Miso Paste

1 ½ Tbs Light-Colored Miso Paste

5 Cups of Water

Cooking Instructions:

  1. Trim off root ends of mushrooms, and separate into clusters or cut into desired bite sizes.
  2. Cut sweet potato and daikon radish into desired chunks
  3. String sugar snap peas
  4. Cut green onion longitudinally into 2 inch long thin threads
  5. In a large soup pot, place daikon radish, sweet potato & water together & bring to boil. Lower the heat to a simmer, cover and cook for about 20 minutes or until the daikon radish & sweet potato are soft
  6. Add mushrooms, dried wakame, & sugar snap peas. When wakame bits are reconstituted, dissolve miso, add green onion, & turn off heat

Note: Miso is a live food, & prolonged cooking kills the beneficial microorganisms, always add miso at the end.

Related Posts

Leave a Comment

Envision Your Wellness ™

Get Social

Contact Info

Envision Wellness: Acupuncture - Reiki - Herbal Medicine

9175 E. Tanque Verde Rd, Suite 101

Tucson, AZ 85749

520-398-4900

info@envisionyourwellness.com