Mushroom Seaweed Soup

Name: Mushroom Seaweed Soup
Yield: 174 g
Ingredients: Black Pepper 2 g; Minced Garlic 6 g; Perilla Oil 13 g; Soup Soy Sauce 13 ml; Fresh Seaweed 70 banchan bowl; Shiitake Mushroom 70 g

Difficulty EASY 174 kcal

#Low-calorie #Vegan

Image coming soon

Ingredients

Main ingredients

Black Pepper 2 g
Minced Garlic 6 g
Perilla Oil 13 g
Soup Soy Sauce 13 ml
Fresh Seaweed 1 banchan bowl
Shiitake Mushroom 70 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 11.93 g 25%

Protein 5.1 g 11%

Fat 13.67 g 64%

Serving size 174g

Cooking steps

1

Soak the seaweed in cold water and chop it into small pieces.
2

Clean the mushrooms thoroughly and cut them into bite-sized pieces.
3

Heat sesame oil in a pot and stir-fry the seaweed for 2 minutes.
4

Add the mushrooms and continue stir-frying.
5

Pour in 500ml of water and bring to a boil.
6

Simmer over medium heat for 10 minutes.
7

Season with soy sauce for soup and salt to taste.

Mushroom Seaweed Soup

AI 영양사 앤디