Rating5/5 (from 1 ratings)5
YieldMakes 2 bowls or one big bowl
2½ tablespoons barley miso or other miso
2 cups warm water
2 tablespoons Nama Shoyu or Braggs, can use less or more to taste
½ clove garlic
2 tablespoons hemp seed, more or less to add creaminess
1 tablespoon lemon juice, more or less to taste
Sprinkle kelp powder
2 tablespoons olive oil
Dash parsley, about 1 sprig
Sliced bulb onion
3 baby portabellos
½ cup wakame and kombu (soaked)
¼ cup shredded cabbage
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.
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 ThoughtsBy 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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