Chickpea Miso, Ginger, Vegetable Soup  PRINT RECIPE

Betty Brown, CAS.

A light, nourishing soup perfect for these rainy summer days.

Ingredients / preparation

2-3 tsp toasted sesame oil

2 tsp. grated fresh ginger

1 tsp grated fresh turmeric

1 Tbsp fresh garlic chives

1/2 tsp ground black pepper

Heat sesame oil on low heat, then add spices and sauté for 20 seconds

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6 cups of water

3-4 cups chopped seasonal garden vegetables ( I used mushrooms, Swiss chard, radish + greens, tatsoi greens )

2 Tbs dried Wakame seaweed

2-3 tsp tamari

Add water, vegetables, wakame, tamari and simmer on low for about 20 minutes.

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1/3 cup *Chickpea Miso by Miso Master

1/4 cup broth

Remove 1/4 cup of broth and place in a small bowl.

Add 1/3 cup of chickpea miso to it and mix thoroughly.

Then return the miso broth back to the soup, and gently mix.

Serve by itself or over white basmati rice.

Enjoy 🙂

* Don’t boil the miso and cook slowly on low heat to keep probiotic cultures live.

#ayurvediccooking #vegan