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.