Rating4.5/5 (from 10 ratings)4.5
2½ cups hot water
3 tablespoons white miso (or miso of choice)
2 dashes nama shoyu
¼ teaspoon ginger (grated)
½ cup cabbage (shredded)
¼ cup sea tangle kelp noodles or zucchini noodles
2 tablespoons hemp powder or seeds
½ avocado (cut in 1/2 inch pieces)
1 teaspoon kelp powder (optional)
½ lime (or more to taste) juice
3 green onions (chopped)
¼ cup cilantro (chopped coarsely)
Variety of sea vegetables like wakame, kelp, dulse, etc. (Cut up, soaked, and rinsed)
1. Cut sea vegetables into small pieces. Soak for at least 30 minutes and rinse.
2. Warm up 2 1/2 cups of water on stove.
3. Prepare green onions, avocado, cilantro, noodles, cabbage and ginger.
4. Blend water, miso, nama shoyu, kelp powder (optional) and hemp with warm water. Add all vegetables. Garnish with avocado.
RawVoice's ThoughtsBy RawVoice
This recipe is an adaptation of two other miso soup recipes I like.
I felt like having a really hearty and indulgent bowl of soup, so I blended the ingredients. The results were wonderful and satisfying.
I’m going to be making this one a lot. You may need to adjust some ingredients to suit your tastes.
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