Mushroom And Seaweed Soup

Name: Mushroom And Seaweed Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 can red kidney beans, or adzuki beans, rinsed well; 6 Wakame seaweed, chopped or broken into bits, soaked in warm water for 10 minutes; 2 Tbsps chopped Dulse seaweed; 237 milliliters Enoki mushrooms, end trimmed off and wiped clean; 1 clove garlic; 6 strips Kombu seaweed, wiped clean; 118 milliliters dried mushrooms, wiped clean (Polish or porcini are terrific if you have them, but any dried mushroom will be fine); 473 milliliters assorted mushrooms such as Crimini , Hen of the woods, or Oyster, wiped clean and thinly sliced; 2 servings Thinly sliced scallion; 2 servings Sea salt; 6 Korean dried seaweed, sliced into thin strips; 1 Tbsp Sesame oil, for sautéing and 1 tsp for garnishing; 2 servings Soy sauce; 2 servings White pepper

Mushroom And Seaweed Soup is a gluten free and dairy free soup. One serving contains 275 calories, 11g of protein, and 9g of fat. This recipe serves 2. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have adzuki beans, broken into bits, enoki mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.