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Author Topic: 'Anything Goes' Miso Soup  (Read 3293 times)

Offline ChristianaB

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'Anything Goes' Miso Soup
« on: May 21, 2008, 11:54:41 AM »
" 'Anything Goes' Miso Soup

This recipe isn't fully raw but I thought I'd include it anyways. It used to be one of our major staples while on a high raw diet. A wonderful 'meal-in-a-soup' that totally hits the spot on a cold winter day.

5 or 6 cups of water
Piece of kombu seaweed
2 garlic cloves, crushed
1 " piece of ginger root, finely grated

Veggies of choice: (We liked to put some of each. Like I said, a MEGA soup! lol)
1 - 2 cups broccoli stalk, chopped up and florets
1 - 2 cups cauliflower, chopped up
A couple of " of zucchini, chopped up
1 med. carrot, thinly sliced diagonally or grated
1 celery stalk, sliced diagonally
1 green onion, sliced diagonally
1 tomato, cubed
1/2 avocado, cubed
A little red or yellow pepper, cubed (opt)
2 tbs of miso (or more)
Handful fresh parsley and cilantro
A touch of lemon juice
2 sheets of nori

Start off by bringing the water to boil, along with the kombu, garlic and ginger. In the meantime, work on preparing the veggies.

Add broccoli and cauliflower to the boiling water and simmer just long enough to get the veggies tender.

Note: You might want to have everything ready before adding the veggies to the water, as you don't want these to overcook.

Then spread about 1 tbs of miso of your choice along the inside of a large bowl. Then add a little water and stir so as to dissolve the miso.

Fill your bowl with the fresh and lightly cooked veggies and top off with broth.

Break up pieces of nori, sprinkle with herbs and add a touch of lemon juice, if desired.

Serves 2"

The Sunny Raw Kitchen