[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]Inspired and adapted from a recipe by Viktoras Kulvinskas

  • 1 C sesame seeds
  • 6 C water
  • 1 – 2 stalks of celery
  • ¼ – ½ of red onion
  • 1 lemon juiced
  • 1 small bunch of cilantro
  • 1 tsp salt
  • 2 T tahini
  • 2 T red or mellow miso
  • 1 C kelp cut into small pieces
  1. First make the sesame milk by soaking the sesame seeds approximately 8 hours.
  2. Rinse and drain the sesame seeds and add to a blender with the water.
  3. After the seeds and water are blended well, strain through a nut milk bag, reserve the sesame milk and discard the solids.
  4. Add the remaining ingredients, except the kelp, to the blender with the nut milk and blend.
  5. Soak the kelp in warm water to soften. Drain the kelp and add to the soup. This can be enjoyed cold or warmed slightly.

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