Servings: 6 • Size: 1 Cup
2 Medium Carrots, shredded
2 Medium Celery Stalks, chopped
2 Garlic Cloves, Smashed or minced.
6 C. Vegetable or Chicken Broth
2 tea. Dashi powder
3 Tab. Miso Paste
8 Oz. Mushrooms, Sliced
4 Green Onions, Sliced
1 tablespoon dried wakame, optional
Place everything but the mushrooms, wakame and the green upper halves of the chopped green onions, into a slow cooker (add the bottom white part in now).
Cover and cook on high for 2-4 hours or low for 4-5 hours.
If you would like a clearer soup, an hour before serving, remove the cooked veggies from the crock pot with a slotted spoon, (or, if you wish, you can leave them in.)
Place the sliced mushrooms and wakame into the soup in the crock pot. Cover to cook for another hour or until the mushrooms are tender.
Garnish with green onion tops.
Calories: 44 • Fat: 0.1 g • Carb: 6.5 g • Fiber: 1.8 g • Protein: 4.7 g