Rating4.5/5 (from 4 ratings)4.5
Bowlful of hot water
1-3 Tbsp. Miso paste, (to taste)
Mixed seaweeds -- sea palm, arame, hijiki, wakame, kombu (not dulse), I break the larger leaves into little pieces while they are still brittle and dry
A couple of shots of nama shoyu
1/2 - 1 full lime ,juiced
1 - 2 Tbsp Hemp Powder (the secret ingredient!)
1 - 2 Tbsp. Dr. Schulze's Superfood, (optional)
All ingredients are to taste.
Stir the miso in with the water and add the rest of the ingredients. Give it a couple of minutes for the seaweed to soften then enjoy. I could absolutely live off of these! The hemp powder gives it a great texture that coats your mouth like the miso soup from Japanese restaurants. The Superfood is a nice addition if you like the stuff, but maybe wait until the water has come down a bit in temp before you add it. It’s worth experimenting with some of the more exotic seaweeds like the ones from Mendocino County. And definitely try the brown rice miso from South River. Mmm. D
Davidgoodman76's ThoughtsBy davidgoodman76
I love this stuff! The degree of rawness depends on the temperature of the water, but even when I have used boiling water I can still feel the probiotics gurgling away in my gut, so I know I haven’t killed them.
You can experiment with all different kinds of seaweed- I like a mix of wakame, armhijiki, and kombu.
Also for miso paste I use the South River stuff from Oregon- man it’s good! I like the barley and the brown rice the best, but it’s fun to switch around or mix and match . The saltier, heartier ones tend to make more sense with this recipe,.
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