2 cup water
¼ cup miso
1 tablespoon tahini
½ teaspoon wasabi powder
1 medium carrot, shred
1 zucchini, shred
1 bok choy (the whole veg), shred
2 stalks celery, thinly sliced
½ cup seaweed (arame or wakame)
2 scallions, thinly sliced
1 clove garlic , finely chopped
1 tablespoon ginger , finely chopped
rice vinegar, (optional)
soy sauce, (optional)
Heat water on stove, try not to boil it. If it boils, no biggie, just remove from heat and let sit until you can comfortably stick your finger in it.
Combine prepared veggies in a large bowl. Add ginger and garlic.
Combine miso with tahini and wasabi to make a paste. Add to water when the temperature is comfortable and mix well. Pour over prepared vegetables, allow to sit for 5-10 minutes to allow seaweed to soften and flavors to blend.
Top with a few dashes of rice vinegar/soy sauce. You could also use apple cider vinegar or a squirt of lemon. Ooo and a pinch of black pepper is great.
Elizabeth's ThoughtsBy elizabeth
I love this soup. I change the veggies up often to whatever I have on hand or have a craving for. The miso/tahini combination creates a creamy base that is not too salty. This dish is also great with shredded cabbage and I espially like a dark leafy green like chard in it. Broccoli is a great addition as well. The result shouldn’t exactly be soupy, the broth should just barely cover the vegetables, so be expecting a thicker consistancy and great meal to eat with chopsticks.
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