VeggieGirl
12-16-2004, 12:08 AM
OK, don't let the title scare you. It's only Miso Soup done VeggieGirl-style.
This is a cross between a David Jubb recipe and something I was served at Raw Night at a local restaurant.
2 T dark miso paste, raw (unpasteurized)
3 cups water
1/2 leaf kombu seaweed, soaked until soft, several hours (or even nori will work fine)
one green onion/scallion finely minced
shredded or spiralized carrots and/or chinese daikon radish
a few finely sliced mushrooms
a piece of brocolli, pulled apart into teeny, tiny trees:)
Put the water in a pot on low heat, checking to make sure the temperature doesn't rise above 118 (dip your little finger in - if it's too hot for your finger, it's too hot for raw! I just use a little cooking thermometer) Remove from heat and add all the other ingredients; garnish with the onion. Tasty! :D
This is a cross between a David Jubb recipe and something I was served at Raw Night at a local restaurant.
2 T dark miso paste, raw (unpasteurized)
3 cups water
1/2 leaf kombu seaweed, soaked until soft, several hours (or even nori will work fine)
one green onion/scallion finely minced
shredded or spiralized carrots and/or chinese daikon radish
a few finely sliced mushrooms
a piece of brocolli, pulled apart into teeny, tiny trees:)
Put the water in a pot on low heat, checking to make sure the temperature doesn't rise above 118 (dip your little finger in - if it's too hot for your finger, it's too hot for raw! I just use a little cooking thermometer) Remove from heat and add all the other ingredients; garnish with the onion. Tasty! :D