Raw Fermented soy with seaweed, sprout and fresh coriander warm soup
Tools needed: Sprouter, bowl, and
boiler
Ingredients:
3 tbsp raw natural pasteurize fermented miso
1 tbsp green fresh onion finely chopper
2 tbsp celery finely chopper
1/2 tbsp white onion finely chopper
3 tbsp carrot finely chopper
2 tbsp cucumber finely chopper
4 tbsp young mung bean sprouts
1 tsp grated fresh ginger
2 tbsp raw tamari
1 tbsp sesame
4 tbsp fresh cilantro finely chopped
1 tbsp cold press sesame oil
2 tbsp rice vinegar
1 tbsp brown coconut sugar
Pinch of dry chili powder
Pinch of white pepper
2 tbsp wakame seaweed finely chopped
2 tbsp black seaweed finely chopped
1 tbsp turnip finely chopped
Boiled water
Preparation:
Finely chop all the vegetables
Add the entire ingredients into a bowl
Add boiled water for 3 Japanese size soup bowls
Serve warm
To know:
Adding water from the boiler over cold or room temperature vegetables
Doesn’t damage the enzymes and you can consider still raw since the water
cooling down after
