4 cups mushroom stock or water
4 inches kelp sea vegetable, soaked and chopped
1 red onion, peeled and sliced thin
2-3 carrots, cut into thin rounds
2 inches ginger, peeled and cut into thin matchsticks
5-6 cremini mushrooms, sliced thin
4 tbsp. South River Azuki Bean Miso paste
3-4 bok choy leaves, chopped into bite sized pieces
Bring water, sea vegetable and onion to a boil. Add carrots, ginger and mushrooms. Reduce heat to simmer, cover and cook 2-3 minutes. Remove a small amount of liquid from the soup and combine with miso paste to reconstitute. Add the liquified miso to the soup, as well as the chopped bok choy. Cover and continue cooking 2 minutes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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