Raw Miso Sea Vegetable Soup

Miso is a must have recipe for the conscious cook! Miso is a paste fermented from soybeans, with a wide variety of other grains. We love the many varieties and flavors of miso, from the rich and complex. The darker the miso, the heartier the flavor. The darker blends are perfect for winter soups and sauces. The mellower light, white, and yellow miso blends are less salty, and perfect in raw recipes. Miso is a complete protein, as well as a powerful digestive aid. Miso pairs well with sea vegetables, which are a wonderful source of minerals and vitamins. Take creative liberties with this basic miso recipe. Be sure never to boil miso, as it destroys the delicate enzymes and proteins.

Ingredients:
4 C pure water
⅓ C miso
1 T raw Tahini (optional)
1 carrot, diced
1 T grated ginger
2 green onions, chopped
½ C wakame seaweed, torn into pieces
Nama Shoyu or other wheat-free tamari or soy sauce, to taste

Optional: additional thinly-sliced carrots, torn bits of kale, spinach or chard, or tiny bits of cauliflower or other seasonal vegetables.

Directions:
Raw miso soup is super easy to make. Simply heat water to just short of a boil. Place wakame in bowl and cover with water until tender, approximately 10 minutes. Drain the water the wakame was soaking in into the blender. Add the miso, chopped carrot, and ginger and blend until creamy. Chop wakame, scallions, and any other vegetables into bite sized pieces, sprinkle into bowls, pour the warm miso mixture over the vegetables and enjoy!

Bring water to a slow simmer and add seaweed and tofu/tempeh. Allow to simmer at least 10 minutes. Reduce heat to low and add the onions. You may add other vegetables and adjust the cooking time. Put a little of the miso in a bowl, and add some cool water and broth to make a paste. Stir until miso is well dissolved, and add to the pot to heat for just a few minutes at the end of cooking. To serve, put the tofu/tempeh cubes and veggies in bowls, and cover with hot miso broth.