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Nourishing Japanese Vegetable Soup

yield: 4 total time: 50 minutes
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Ingredients

  • 6 cups water
  • 1/2 ounce dried mushrooms ; I use a forest blend with shiitake, oyster, and porcini
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 2 large carrots diced
  • 2 stalks celery diced
  • 1/2 bell pepper diced
  • 3 leaves kale shard, or spinach to equal 1/2 cup chopped
  • 1 inch fresh ginger piece, I usually keep fresh ginger on hand in the freezer
  • 1/4 cup soy sauce
  • 8 teaspoons miso paste

Nutrition

  • Calories : 90 calories
  • Carbohydrate : 17 grams
  • Fat : 1 grams
  • Fiber : 4 grams
  • Protein : 5 grams
  • Sodium : 1390 milligrams
  • Sugar : 4 grams
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