I prepare this soup for dinner every evening. It feels very nourishing, satisfying, and light.
Raw Ingredients
- 1/4 c. wakame, cut into thin strips. I get mine from Maine Coast Sea Vegetables
- 1/2 t. gochugaru (Korean red pepper) -- this is optional, but good if you like a little spice -- Korean red pepper is relatively mild and complex in taste
- 1/2 cube vegetable bouillon
- 3-4 fresh mushrooms (button, cremini, or whatever suits you) cut into cubes
- 2-3 fresh shitake mushrooms, cut into thin slices
- 1/4 c. fresh tofu, cut into cubes
- (optional) additional veggies: a few sprigs of scallion, including the green part, broccoli stems or florettes, cauliflower stems of florettes, as desired
- (optional) thin ramen-style noodles, if you're particularly hungry for that.
- (optional) - I add about 2 t. of aquimin, red algae, to the mixture for healthy bones, but that's a nutritional supplement, entirely up to you.
Seasoning
- 1 T tamari or soy sauce
- 1 - 2 t. toasted sesame oil
Broth
- 4 - 5 c. boiling water
Miso
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1 T miso (I like sweet white miso, but whatever you like is fine).
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Prepare the raw ingredients in a bowl (the bowl you will eat from), then add tamari and toasted sesame oil.
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Add boiling water and cover with a plate. Let set. I often microwave the bowl for 2 minutes so the soup gets very hot. If you prefer stovetop only you could do this all on the stove.
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After the soup is hot, stir in the miso paste and serve. Boiling miso will remove some of the beneficial effects.