Recipe Directions
1. Blend 2-3 tablespoons barley miso (or other miso), 2 cups warm water, 2-3 tablespoons Nama Shoyu or Braggs, pepper, ½ garlic clove, 1-2 tablespoons lemon Juice, a sprig of parsley, and 1-2 tablespoons hemp seed (more or less creamy) as well as kelp powder and 1-2 tablespoons of olive oil.
2. Soak wakame and kombu. Place in warm broth and place bowl in dehydrator
3. Prepare sliced bulb onion, 3 sliced baby portabello mushrooms, less than ¼ cup shredded cabbage, and ;ess than ¼ cup zucchini (thinly sliced as rice noodles).
4. Add freshly sliced vegetables to seaweed and broth mixture.
Notes:
You can set the vegetables in the dehydrator for a little while as well. This gives them a great texture (especially the cabbage). Also, this helps to avoid cooling off the soup too much.
Avocado was a great addition the second time I made it.
My boyfriend suggested using the broth as a base for a broccoli and cheese type soup. Try it and let me know how it tastes!
Nicolegodiva's Thoughts
By nicolegodiva A tasty miso Soup that was inspired by other miso soups on GoneRaw.
However, I changed a few things and added my own flavors.
This is the best soup I have ever consumed period, raw or not.
Try it and make it for your friends!
The broth tastes very cheesy.. mmm.
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Comments
Top voted
Bubbaw6
Nov 29, 2010
oh my god this looks so tasty! This kicks miso soup into a whole new level.
Tzefira
Nov 29, 2010
This looks fantas~tikal!
HolyGuacamole
Nov 29, 2010
YUM! That looks amazing!
All
HolyGuacamole
Nov 29, 2010
YUM! That looks amazing!
Tzefira
Nov 29, 2010
This looks fantas~tikal!
Bubbaw6
Nov 29, 2010
oh my god this looks so tasty! This kicks miso soup into a whole new level.
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