Try this Shitake and Seaweed Soup (Vegan) recipe, or contribute your own.
Suggest a better descriptionRinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
Heat 1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and Healthy Sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
Add dulse.
Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.
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Serving Size: 1 Serving (523g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 3 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.6mg | 1 % | |
Potassium 686.6mg | 18 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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