Miso Vegetable Soup

For one generous serve:

1.5 cups filtered water

1 dessertspoon miso
1 button mushroom sliced thinly
6 slices of dried shitake mushroom
1/4 cup carrot cut into fine sticks
1 small piece broccoli cut into pieces
1 teaspoon ketchap manis (sweet soy sauce)
1 teaspoon sesame oil
3-4 snow peas
3 teaspoons buckwheat buckinis (optional I make these myself by soaking buckwheat over night then sprouting them a few days. They then get dried in the dehydrator on low heat before storing.)

Take a small saucepan and add the water and miso paste. Mash the miso paste into the water with a spoon, then turn on the heat and bring to a simmer.

Add all the ingredients except for the sesame oil, snow peas and buckinis. These are used as a garnish.

Simmer gently for 5-10 minutes to soften the veggies a little.

Its now ready. Pour into a bowl and top with buckinis, sesame oil and snow peas.

VERY satisfying, and especially good for those of us watching our weight.

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