This has to be my all time favourite go to soup.
Brimming with goodness from healthy miso paste and sea vegetable minerals, this broth will certainly revive and make you feel energised.
Enjoy this Autumn with seasonal vegetables for an immune strengthening and kidney loving tonic.
Dash sesame oil
1 onion diced
1 courgette finely sliced
1 cup pumpkin/ butternut squash diced
1 strip wakame sea vegetable
2 carrots finely diced
1 spring onion finely cut
Brown rice or barley miso paste
Optional: Juice from 1 inch of ginger root
Heat the sesame oil and sauté the onions for a few minutes.
Then add the vegetables and wakame sea vegetable.
Add water to cover, bring to the boil.
Then simmer for 5 minutes, or until the vegetables are tender.
Allow around 1tsp miso paste per serving. Remove a little soup liquid, combine miso with the broth and return to the soup.
Please note, if you are making a batch of soup to last a few days, only add the miso to the portion of soup you are about to enjoy. This is because the miso paste contains live enzymes and you will want to have this fresh. Additionally too strong a heat denatures the miso so add at the end of the cooking.
Add ginger juice if you like and serve garnished with spring onion.
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