Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
For whatever ails you...
Diet Types: Macrobiotic, Vegan, Vegetarian
Ingredients:
  • 1 6" piece Kombu seaweed
  • 2 carrots, cut into
  • 2 teaspoon fresh ginger juice
  • chopped scallions for garnish
  • 1 1/2 quarts water
  • 3-4 dried shitake mushrooms
  • 1/2 cup Wakame Seaweed Flakes
  • 2-3 tablespoons mellow white Miso
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Rinse Kombu and shitake mushrooms. Place in a medium saucepan with stock or water. Bring to a boil and simmer 1/2 hour. Remove Kombu and shitake. Reserve Kombu for another use, cut stems off mushrooms and discard. Slice caps thinly and return to stock. Make carrot flowers by carefully cutting out 3 lengthwise narrow wedges down the length of the carrot. Slice thinly crosswise. Add carrots and wakame flakes to stock 10 minutes before serving. Grate ginger and squeeze juice into a small bowl. Add Miso and 1/2 cup stock to dissolve it in. Add to soup a few minutes before serving. Do not boil. Garnish with scallions or watercress.

    Printable Version E-mail a Friend
      Delicious Living
      Top Health
      Conditions
      To learn more, select a condition from the following menu.

      900 Jefferson Rd.
      Rochester, NY 14623
      (585) 424-2323
      (585) 292-6748 (fax)
      Email Our Store
      Driving Directions

        STORE HOURS
       Mon8am-9pm
       Tue8am-9pm
       Wed8am-9pm
       Thu8am-9pm
       Fri8am-9pm
       Sat8am-9pm
       Sun9am-7pm