[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” box_shadow_on_row=”no”][vc_column][vc_video link=”https://vimeo.com/173974747″][vc_empty_space image_repeat=”no-repeat”][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” box_shadow_on_row=”no”][vc_column][vc_column_text]This recipe is inspired by and adapted from my favorite restaurant in NYC, Angelica’s Kitchen. The wakame and kombu are sea vegetables that can be found in the Asian section of the grocery or health food store and provide wonderful nutrients.
- 1 small piece of Wakame soaked in water for 15 minutes until soft
- 1 3 – 4 inch of Kombu
- 4 cups of water
- 1 carrot chopped into bit sized pieces
- 1 stalk of celery cut into bit sized pieces
- 1 small onion sliced
- Additional chopped greens or cabbage as you desire
- Chopped shitake mushrooms
- 4 tablespoons of miso (may add more or less according to your taste – do not overdo)
- 1 cup of tofu (optional)
- Parsley and or scallions for garnish.
- Put the kombu in 4 cups of water and simmer for a few minutes.
- Remove the kombu from the water.
- Chop the wakame and add along with the soaking water and the chopped vegetables to the soup pot.
- Bring the soup to a simmer, cover and cook for 15 – 20 minutes.
- Dissolve the miso into approximately a cup of the soup stock and add it back to the pot.
- If using tofu, add to the soup and simmer for 1 -2 minutes being careful not to boil as it will harm the benefits of the miso.
- Garnish and serve.
2 – 4
Simple Vegetable Noodle Soup Option
This is a quick and simple soup that can be made in a pinch using any vegetables you have in the fridge.
Cook all of the above vegetables in vegetable broth instead of using miso.
Optionally add cooked rice or uncooked rice noodles and simmer for 5 minutes until soft.[/vc_column_text][/vc_column][/vc_row]