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miso soup

  • 6-8 cups water
  • 1 piece wakame seaweed
  • 1 cup chopped celery
  • 1 cup round-sliced carrots
  • 1/2 cup scallions
  • 1 big turnip - round sliced
  • 3-5 Tbsp. Mugi Miso

  • 1 lb. tofu
  • 2 tsp. sesame oil
  • 1 Tbsp. Shoyu/Tamari (or to taste)
  • 1 Tbsp. white or black sesame seeds (optional)

  • soba noodles
  • spring mix salad with a little olive oil, ume plum vinegar, and eden shake

  • rinse and soak 1 piece of Wakame seaweed for 5 minutes while preparing the rest... pour 6-8 cups of water into a big pot... bring to a boil while chopping: 1 cup celery, 1 cup carrots, 1/2 cup scallions, 1 sliced turnip, and then chop up the piece of re-hydrated seaweed... when water boils, add everything except the scallions... lower heat to medium and let simmer for 5-10 minutes (depends on how you cut your veggies - simmer til they are just soft enough, but still brightly colored)... in another bowl mix 3-6 tablespoons of Mugi Miso (or any miso you want except Shiro/sweet miso) with 1/2 cup water or enough to dilute it... remove soup pot from heat and add the miso to it... stir, let sit a minute, then enjoy it yo! if u want: while making the soup - boil some water and cook some Soba noodles, and pan-fry some tofu-cubes in a little sesame or safflower oil and Shoyu tamari (soy sauce)... add noodles and tofu cubes to soup and serve with a side of fresh spring-mix salad!

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