We enjoyed this simple soup while visiting Kelli and John in New Jersey
Raw Vegetable Miso Soup
8 cups water
Big knob of fresh ginger root, grated
2 tbs miso (or to taste)
2 garlic cloves, crushed
Kale broken up in small pieces
Mushrooms, sliced and marinated in a little olive oil and tamari
Red pepper, cubed
Green onion, sliced
Carrot, thinly sliced
Bring water to boil in a pot, along with the ginger root, then simmer for about 1o minutes on low heat. Turn heat off and allow broth to cool down a little.
In a small bowl, dissolve miso in a 1/4 cup or so of hot broth. Add to the pot, along with garlic and kale. Let sit for 2 or 3 minutes.
In the meantime, prepare the serving bowls, placing some of the veggies in each one.
Pour miso broth on top and enjoy!