Soul Kitchen/ Beyond Vegan/ Miso Soup
Ingredients: Added in order
(specifics will be added soon)
In the pot:
Gluten Free Red Miso = 1 T. organic into boiling water.Brussel sprouts = 6
Asparagus = 5
Seaweed = 1/2 cup, Fettuccine size, fresh in water @ Asian stores in bucket.
Shiitake mushrooms, fresh = 4 medium size
Oyster mushrooms, fresh = 1/2 cup
Red Chard = one leaf, with or without center stalk, halved and sliced into 1 in cuts across the width.
To Fu = 1/4 block cut across the width and into 8 across the width.
In the another pot:
Buckwheat Soba noodles = 1/2 a paper wrapped roll.
noodles into bottom of bowl then all of the cooked above.
*Substitute = brown rice pasta (this is gluten free)
In the bowl:
Mong bean sprouts = 1/2 to 1 cup @ Asian stores.Spring onions Fresh = 1 cut across the width sprinkled across the top.
Jalapeno pepper = 7 slices, cut across the width into rounds soaked in rice vinegar 4.3 % (without sugar) in fridge.
Dried Thai Cabbage in center = 2 T
Hoisin Sauce, Vegetarian = 1/2 T in center.
Chili sauce (with the roster on it) = 1/2 tsp, start in center drip in spirals toward edge.
Lime, fresh = 1/2, quartered and hand squeezed across top.
Eating tip: Resist stirring and turning the soup over in the bowl
Take the spoon and taste a few spoon fulls of the broth off the top, then use your chop sticks an dig/ pick out the ingredients to taste their surrounding influences as you alternate to spoon fulls of broth.
Eating tip: Drip Hoisin sauce onto occasional picked out choice.
Maharishi Déjà Vu