Wednesday, November 5, 2014

Kombucha Kale Miso Soup

You might already know that kombucha is my absolute most favorite squash of all. I'm excited to be in the heart of the season for it! I love it baked, sautéed or soft in soups like this one. This veggie kicked miso soup is sure to warm your insides and fill your belly with nutrients.


Kombucha Kale Miso Soup
by Sarah Farsh, November 5th 2014
  • 1/2 kombucha squash, cubed, skin on (about 2 cups)
  • 3 sheets nori (seaweed), chopped
  • 4 leaves lacinato kale (or dinasore kale), sliced thin
  • 2 tbsp sweet onion, chopped
  • 1 tbsp scallion, chopped
  • 1 can chickpeas, unsalted (or white beans of choice)
  • 2 tbsp Shiro Organic Miso (or miso paste of choice)
  • 2 tbsp rice vinigar
  • 1 tbsp tamari
  • 1 tsp seasam oil
  • 4 - 6 cups of water or veggie broth (depending how soupy you want this)
Boil your 4 - 6 cups of water or veggie broth in a soup pot. Add squash, nori, onions, kale, scallions, chickpeas, vinigar, tamari and seasamie oil. Mix well and let simmer about 7 minutes until squash is soft. Turn heat off and add miso paste after water stops boiling. It's important not add the miso paste while water is boiling so that you don't kill the probiotic enzimes in the miso paste. Mix well and enjoy warm!

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