This preparation is a vegetarian soup that I learned to make years ago when I first starting cooking macrobiotic food. I'll be using some of the roasted vegetables that I prepared yesterday, but it can just as easily be made with all raw vegetables.
4 cups of filtered water
1/2 piece of kombu
1/4 of a small white onion
1 Shitake mushroom (stem removed and slice thinly)
2 cups of last night's roasted vegetables
2 cups of diced carrots and squash mix (buttercup or butternut)
2 leaves of collard greens (sliced thinly)
3 tbsp of yellow miso (available at health food stores)
Add the water, sliced onion (cut into 1/2 moon shape), sliced shitake mushroom, and the kombu. Bring to a boil and gently simmer for 5 minutes or until vegetables are tender. Note: If you're using the uncooked carrots and squash add those now, too.
leftover grains from last night:
Enjoy! It's soothing, delicious and oh so good for you. Miso should be eaten just after it's cooked so just make the quantity that your're planning to eat.
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