Alaya’s Green Miso Soup w/ Brown Rice

(4 servings)

Ingredients:

• 3 heaping tablespoons adzuki bean miso or chickpea miso

• 5 cups veggie broth or better homemade veggie broth (see recipe)

• 1 cup red cabbage, thinly sliced and cut into small chunks

• 1 small carrot, shredded

• 2 bunches of baby bok choy or 4 large sticks of big bok choy (kale or greens of choice, thinly shredded are also an option)

• 1 cup fresh shiitake mushroom, thinly sliced

• 1 teaspoon Spirulina Powder

• ½ teaspoon wasabi power

• 1 Tablespoon dried mushroom powder, optional

  (Check out www. mushroomharvest.com) They have many blends of medical mushroom

• ½  teaspoon Hot Pepper Sesame Oil

• 1 tsp fresh cilantro, finely chopped

• 1 fresh lime

• 1 package of  Tempeh or Pumfu (pumpkin seed tofu) cut into small cubes

• 1 teaspoon avocado oil and coconut amino acids or tamari for cooking tempeh or pumfu

• 1 cup cooked brown rice or any leftover grain you might have.

Toppings:

• Chunks of avocado

• Seaweed Gomasio (sesame seeds/salt/seaweed sprinkle)

• Nutritional yeast 

• Dulse Flakes

• Sunflower sprouts

• Green onion

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Directions:

1. Cook one cup of brown rice, in a regular pot (1 cup of rice to 2 cups of water). Insta pot is quick and easy: 1 cup of rice to 1 1/4 cup of water. Add a little salt and cumin for taste. Or use any leftover grain that you might have already.

2. Sauteed Pumfu/Tempeh: Take one package of either and cut into small cubes. Heat a frying pan with avocado oil, place each piece in the pan and sprinkle well with coconut amino acids. Cook until brown on the bottom then turn each piece over carefully with a fork until the other side is brown. When they are done set aside to add as a nice protein topping to your soup.

3. In a medium pot add broth, bok choy, carrots, mushrooms and cabbage, bring to a boil, turn down to simmer for 10 minutes.

4. Turn off heat and let cool a bit. Add spirulina, sesame oil, cilantro, wasabi powder and mushroom powder. 

5. Take ½ cup of hot water from the pot into a small bowl. Let cool for 5 minutes then add your miso and stir well into a thick mixture, add back into the pot and stir.

6. Add cooked rice. Squeeze in the lime and suggested toppings. 

   Enjoy this meal anytime!  (I love it for breakfast.)