RECIPES

Ingredients

• 6 cups (1.5 liter) of water
• 4 inches of kombu seaweed
• 3 to 4 tbsp (45-60 ml) of miso
• 1 tbsp (15 ml) of tamari
• 1 large carrot cut into matchsticks
• 1 kale leaf cut into strips
• 4 shallots, sliced
• 3 cloves garlic, sliced
• 3 large shiitake mushrooms, cut into strips
• 1 cup (250 ml) of mung bean sprouts
• Olive oil
• Sea salt and pepper to taste

Preparation

1. Wash the kombu and soak it in warm water for 10 minutes.

2. In a saucepan, heat the olive oil. Saute the shallots and garlic in the oil for about 1 minute.

3. Add the water, kombu, carrots, kale and mushrooms.

4. Simmer for about 15 to 20 minutes and add the bean sprouts.

5. Use a little of the broth to dilute the miso in it.

6. Add it to the soup, making sure not to boil the miso.

7. Continue cooking over low heat for 5 minutes and serve hot.

Josée D’Amour, ND.A.
All rights reserved