{"id":27126,"date":"2012-11-13T18:04:45","date_gmt":"2012-11-13T23:04:45","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27126"},"modified":"2012-11-13T18:04:45","modified_gmt":"2012-11-13T23:04:45","slug":"ginger-miso-soy-milk-soup%e7%94%9f%e5%a7%9c%e5%91%b3%e5%99%8c%e8%b1%86%e4%b9%b3%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27126&lang=en","title":{"rendered":"Ginger Miso Soy Milk Soup
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\"\"<\/a><\/p>\n

Ginger Miso Soy Milk Soup<\/strong>
\nNovember 4, 2012<\/em><\/p>\n

I made this soup when I thought I was suffering from seasonal allergies (later I found out I was having cold…). Anyway, I like to make soup when I don’t feel 100%. Lots of ginger makes the soup even more comforting. A little sprinkle of Japanese chili pepper called shichimi also helps warm your body. <\/p>\n

Ginger miso soy milk soup: ginger, water, Japanese fish base, soy milk, white miso, tofu, green onion, shichimi (Japanese pepper)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\u751f\u59dc\u5473\u564c\u8c46\u4e73\u30b9\u30fc\u30d7<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ginger Miso Soy Milk Soup November 4, 2012 I made this soup when I thought I was suffering from seasonal allergies (later I found out I was having cold…). Anyway, I like to make soup when I don’t feel 100%. Lots of ginger makes the soup even more comforting. A little sprinkle of Japanese chili […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,20],"tags":[],"class_list":["post-27126","post","type-post","status-publish","format-standard","hentry","category-soup","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27126"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27126\/revisions"}],"predecessor-version":[{"id":27196,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27126\/revisions\/27196"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}