{"id":9174,"date":"2009-11-17T21:03:47","date_gmt":"2009-11-18T02:03:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9174"},"modified":"2009-11-17T21:33:13","modified_gmt":"2009-11-18T02:33:13","slug":"creamy-miso-soup-with-salmon-and-mussels%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e3%83%a0%e3%83%bc%e3%83%ab%e8%b2%9d%e3%81%ae%e7%99%bd%e5%91%b3%e5%99%8c%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9174&lang=en","title":{"rendered":"Creamy Miso Soup with Salmon and Mussels
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\"IMG_8999\"<\/a><\/p>\n

Creamy Miso Soup with Salmon and Mussels<\/strong>
\nDinner November 8, 2009<\/em><\/p>\n

Cook butter and flour over low heat. Add milk and mix well. Continue to cook over low heat while mixing until preferred consistency is achieved. Put Japanese fish base and white miso. Add cooked mussels, salmon, corn, and green onion. Salt and pepper. <\/p>\n

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\n\u5915\u98df\u3000\uff12\uff10\uff10\uff19\u5e74\uff11\uff11\u6708\uff18\u65e5<\/em><\/p>\n

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\"IMG_9000\"<\/a><\/p>\n

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Creamy Miso Soup with Salmon and Mussels Dinner November 8, 2009 Cook butter and flour over low heat. Add milk and mix well. Continue to cook over low heat while mixing until preferred consistency is achieved. Put Japanese fish base and white miso. Add cooked mussels, salmon, corn, and green onion. Salt and pepper. Please […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-9174","post","type-post","status-publish","format-standard","hentry","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9174","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=9174"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9174\/revisions"}],"predecessor-version":[{"id":9406,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9174\/revisions\/9406"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}