- 5 cups water
- 2 inches of dried alaria (sea vegetable)
- 5-6 fresh shitake mushrooms, sliced thin
- 6 ounces extra firm tofu, diced into ½ inch cubes
- 6 ounces salmon, cubed
- 3 tbsp. unpasteurized barley miso (diluted in a small amount of water)
- 2 scallions, minced
Bring water, alaria, mushrooms and tofu to a boil. Lower the heat and simmer 2-3 minutes. Add salmon and diluted miso. Cook additional 3-5 minutes. Garnish with scallions.
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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