INGREDIENTS:
- 6 cups water or vegetable stock
- 1 Tablespoon sesame oil
- 3 carrots, peeled and chopped on the bias
- 2 stalks of celery, chopped on the bias
- 1 cup mushrooms, sliced (shiitake, button, maitake, etc…)
- 1/2 white onion, minced
- 1/4 cup seaweed (such as wakame, arame, dulse or hijiki)
- 2 cloves garlic
- 1” ginger, finely grated
- 1 block tofu, cut into cubes or tempeh
- 2 cups pumpkin, peeled and chopped
- 1/4 cup miso, preferably South River chickpea or adzuki bean miso
- tamari and salt to taste
- Saute carrots, onions, and celery in the sesame oil until onions are transluscent.
- Add the mushrooms, garlic and ginger and saute briefly until mushrooms are lightly browned.
- Add the water or vegetable stock, seaweed and the pumpkin and simmer for 15 minutes or pumpkin is tender.
- Remove about 1/2 cup of the soup liquid and mix with the miso paste until it is more or less dissolved into the liquid.
- Stir this mixture in the soup, add the tofu and season to taste with tamari and salt.
- Garnish with fresh herbs or chopped greens if desired.
Source: The Raw And The Cooked
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