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Clean Miso Soup

November 13, 2015
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Recipe – Clean Miso Soup

(serves 4)
Ingridients
1 large onion thinly sliced
5 cups water
3/4 ounce kombu (four 5-inch pieces)
2 tablespoons soy sauce, plus more for seasoning
1 pound Chinese food pumpkin or butternut squash, peeled and cut into 1-inch pieces
8 ounces buckwheat noodles
1/3 of a medium napa cabbage cut crosswise
3 1/2 ounces enoki mushrooms
5 cm thinly sliced fresh ginger
Thinly sliced scallions, for garnish
Nori seaweed cut into strips

Directions
1. Heat oil in a large skillet over low heat. Add onions and stirring occasionally until onions are soft. Remove from pan
2. Dry the pan and add water and bring the water and kombu to a boil in the pan. Remove from heat. Pour broth through a fine sieve into a bowl, discard the kombu, and return broth to pan.
3. Add soy sauce, squash, and onions to broth. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until squash is tender, about 10 minutes.
4. Bring a large pot of water to a boil. Add noodles, and cook, stirring occasionally, until noodles are done. Follow instructions on the package.
5. Add miso among 4 bowls and follow the tip underneath. Then add the buckwheat noodles, fresh napa cabbage, enoki mushrooms and ginger. Pour the rest of the soup over noodles and garnish with scallions and nori strips.

Tip!
When adding the miso, follow this tip to ensure the healthy enzymes in the miso stay intact:
1. Dilute 1 tbs of miso in each bowl with a little bit of soup broth so you don’t cook the miso.

Featured Soup

Pea Gazpacho

July 29, 2015
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I love a cold soup for summer time. It’s refreshing and such a light dish perfect for a summer night when it’s warm and you crave something cold. This is so easy and quick to make (just remember the chilling time) and the onion cream with the wasabi really gives it a kick. The onion cream is also so delicious in sandwiches.

Pea Gazpacho – Recipe

4 pers

500g frozen peas
1/2 cucumber
1 avocado
5 cm daikon
1/2 fennel
3 cm ginger
6 cloves of garlic
1/4 cup / 1 dl olive oil
1 1/2 lemon juice + zest
3 cups of water
1 1/2 tsp sea salt
pepper

Blitz. Chill for about 30 min in fridge and serve with topping

Soup topping

Wasabi onion cream

3 large unions
2 cloves of garlic
2 tsp wasabi powder

Peel and cut the onions in half and add them to a tray and add the garlic cloves without peeling them. Drizzle with olive oil, season with salt and bake until soft around 40 min they need to be golden and caramalized. Add onions and wasabi powder to food processor and pulse until creamy. Season with salt and pepper.

Toasted sunflower seeds

Peeled cucumber