Soups

Quick Miso Soup
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Ingredients
  1. 4-5 cups water
  2. 1/8 teaspoon wakame, finely clipped with kitchen scissors
  3. 1 cup tofu, teeny small cubes
  4. 1 celery stalk, small diced
  5. 4 tsp miso, pureed
  6. 1/4 cup scallions, finely chopped
  7. 1/4 sheet nori, cut in thin strips
Instructions
  1. Place water in pot, cover, bring to boil. Add celery, reduce flame to very low; once water stops boiling, place miso in cup, add broth and dilute with spoon. Add tofu and pureed miso to pot. Cover, simmering without boiling, 2-3 minutes. Place in serving bowls, garnish with scallions.
Atlanta Macrobiotics http://www.atlantamacrobiotics.com/
Squash Soup Souffle
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Ingredients
  1. 4-5 cups water
  2. 2 cups kabocha squash, skin removed
  3. 1/4 teaspoon si salt
  4. 2 Tablespoons parsley, finely chopped
Instructions
  1. Place squash and water in Le Creuset or stainless pot. Cover and bring to boil.
  2. Reduce flame to medium-low, simmering 10 minutes.
  3. Let cool and puree either in blender*, food mill, or old-fashioned potato masher.
  4. Place back in pot, add the Si salt, sea salt, simmer another 10 minutes.
  5. Serve in soup bowls, garnishing each with parsley.
Notes
  1. *Breville 6-bladed blender makes an exceptionally lightly pureed soup.
Atlanta Macrobiotics http://www.atlantamacrobiotics.com/