by Elliott Prag, Natural Gourmet Institute for Food and Health
2 tablespoons sesame oil (NOT toasted)
1 onion, sliced
1 carrot, cut into matchsticks
2 stalks celery, diagonal slice
8-10 shiitake mushrooms, sliced
6 cloves garlic, thinly sliced
1 piece of kombu
1 teaspoon sea salt
¼ cup wakame, soaked 15 minutes and drained
¼ cup arame, soaked 15 minutes and drained*
½ lb. tofu, diced
2 quarts (8 cups) water
ginger juice to taste, lemon juice, to taste (not traditional)
1 cup (or more) miso of choice
scallions, sliced, for garnish
- Heat oil in a 3-quart pot. Add onions, carrots, celery, shitakes, garlic, kombu, and salt. Saute for approximately 15 minutes on low heat, covered.
- Add wakame, arame, and tofu. Continue to saute for another 10 minutes.
- Add water, bring to a boil. Reduce heat to low and simmer for another 15 minutes. Turn off heat. Let broth stand for 5-10 minutes. Add ginger and lemon juice.
- Temper miso by mixing it with 2 cups of the broth. Add tempered miso back into the soup. Serve, garnished with scallions. Serves 6 – 8
*You can leave out the arame if you don’t want to buy 3 different kinds of seaweed, but don’t omit the wakame or kombu.