Crazy veggie miso soup
5 or 6 cups of water
Piece of kombu seaweed
2 garlic cloves, crushed
1" piece of ginger root, finely grated
Veggies of choice:
2 cups broccoli stalk, chopped and florets
1 cups purple cauliflower, chopped
2 summer squash, chopped up
1 med carrot, thinly sliced diagonally or grated
1 celery stalk, sliced diagonally
1 cup shitake or oyster mushrooms
3 green onions, sliced diagonally
1 heirloom tomato, cubed
1/2 avocado, cubed
1/4 red pepper, cubed
2 tbsp of miso, to taste
Handful fresh parsley and cilantro
A touch of lemon juice
2 sheets of nori
Bring water to a boil, along with the kombu, garlic and ginger.
Add broccoli and cauliflower to the boiling water and simmer just long enough to get the veggies tender.
Have everything ready before adding the veggies to the water, as you don't want to overcook the veggies.
Spread 1 tbsp of your favorite miso inside of a large bowl.
Add a little water and stir so as to dissolve the miso.
For each serving, fill a bowl with the fresh and lightly cooked veggies and top off with broth.
Break up pieces of nori, sprinkle with herbs and add a touch of lemon juice, if desired.