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Ingredients
  • 1 thumb-sized chunk of ginger, peeled and left whole
  • 2 cups mushrooms, sliced (130 g)
  • 4 cups water
  • ¼ cup miso paste (white or yellow) (65 g)
  • ¼ cup green onions, sliced (20 g)
  • 1 tablespoon wakame seaweed, cut into wide strips
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