Raw Japanese Mushroom Soup
2 cups water, divided
1 tablespoon shoyu or soy sauce
2 teaspoons liquid amino acids (I use Braggs)
1/2 cup onions
1/2 cup oyster mushrooms
1/4 cup lemon juice
3 tablespoons olive oil
2 tablespoons chopped ginger
1 tablespoon organic miso
1 garlic clove
1/2 cup dried sesame seaweed
1. In a bowl, combine1/4 cup water, shoyu, and liquid aminos. Add onions and mushrooms; set aside to marinate.
2. In a blender, combine the remaining 1-1/2 cups water, olive oil, lemon juice, ginger, miso, and garlic; process until the mixture gets warm.
3. In a bowl, combine the marinated and blender mixtures. Sprinkle seaweed on top, and wa-la!
Source of recipe: Inspired by Ani Phyo's recipe.