Vegan Mushroom Soup with Vegetable Broth (Japanese Inspired)
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
3
Description
The ingredients are quite unusual for Russian cuisine, so I change a lot: regular dried white mushrooms, ordinary orange carrots...
Ingredients
- Dried Chinese mushrooms - 7.1 oz
- Wakame Seaweed - 1.1 oz
- Cauliflower - 10.6 oz
- Onion - 3 pieces
- Daikon - 3.5 oz
- Garlic - 1 clove
- Celery salt - 1 stalk
- Carrot - 2 pieces
- Olive Oil - 3 tablespoons
- Pearl barley - 2.1 oz
- Parsley - 1 bunch
Step by Step guide
Step 1
Soak the mushrooms in warm water for 20 minutes and the seaweed in cold water.
Step 2
Heat 1 liter of water over low heat.
Step 3
Peel and grate the vegetables on a coarse grater. Add them to the water along with their juice. Add the mushrooms and seaweed. Add the minced garlic. Season with salt and pepper to taste. Cover and wait for it to boil over low heat.
Step 4
Meanwhile, cook the barley.
Step 5
When the soup boils, strain the broth into a separate pot. Transfer the mushrooms there. Add the cooked barley.
Step 6
Before serving, add olive oil and finely chopped parsley.
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