Miso Soup With King Oyster Mushrooms, Quinoa, and Seaweed
Easy, warming miso soup is the ultimate evening meal, and this one gets a satiating boost from added quinoa and mushrooms.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
Ingredients
- 2 carrots, finely chopped
- 3 garlic cloves, finely chopped
- 2 scallions, finely chopped, white parts set aside
- 1½ cups cold water
- 3½ cups
- vegan dashi broth
- ½ cup
- light miso
- ½ cup dried nori
- ¼ teaspoon salt
- 2 cups king oyster mushrooms, finely sliced
- 2¾ cup cooked quinoa
- Radish sprouts
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