9-12fresh or dried organic shitake mushrooms soaked in 2 cups water until soft (20-25 mins) & chopped
2cupsdiced daikon root
1small purple onionpeeled and sliced
1TablespoonSouth River Barley Miso soup
2clovesgarlicpeeled and chopped (optional)
1tsp.Celtic Sea Salt Gourmet Seaweed Seasoningoptional
1tsp.chopped Jalapeno pepperoptional
1tsp.fresh tumeric dicedor juiced
1tspfresh ginger root dicedor juiced
Place everything but parsley & scallions in a pot with water, bring to a boil, cover & let simmer for 5-7minutes.
Garnish with fresh parsley & scallions to serve.
Chef's Notes: Everything I do is for healing as I see food as medicine so here are some suggestions: -Use a convection stove or burner if at all possible -Use ceramic knives for chopping -In Japan, Bonito flakes are often used as a basic ingredient. To veganize this, I use the Celtic Sea Salt Gourmet Seaweed Seasoning from Selina Naturally. The additional benefit is that this provides an excellent source for adding Iodine to your diet. -Eat while smiling and in Gratitude to all the farmers & farm laborers please! -Enjoy & HEAL!Here are the links to the products she mentioned:Miso Soup from: South River Miso - Online Store