• 3 inch piece of kombu (or kelp), soaked and sliced thin
  • 1 red onion, cut into thin crescents
  • 2 cups of winter squash, cubed
  • 2 parsnips, cut into 1/2 inch diagonals
  • 1/2 cup water
  • Shoyu
  • 2 tbsp. parsley, minced

Place kombu, onion, squash and parsnip in a pan with water.  Bring to a boil, cover, lower medium heat and cook for 20 minutes. Add a couple drops of shoyu and continue cooking until all the liquid has been absorbed.  Garnish with fresh parsley.