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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture. | 2. Add garlic and sauté another 30 seconds. | 3. Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso. | 4. While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sautéing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp. | 5. Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot. | 6. Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms. | 7. Note: | 8. You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut oil	2	tablespoons		242.62400000000002	0.0	0.0	26.9443
cremini mushroom	4 1/2	cups	sliced	-	-	-	-
garlic clove	3		chopped	-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
miso	2	tablespoons		67.32	8.6258	4.3486	2.0434
kelp				-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.