Summer Soup
  • CourseSoups
  • 6cups water
  • 1/4cup Seaweed Soup Mix
  • 3 dried shiitake mushrooms
  • 1/2tsp light sesame oil
  • 1 onioncut lengthwise into slices
  • a fat pinch of thyme
  • 1 carrotcut into rounds
  • 1small rutabagacut into wedges
  • 1small daikoncut into half rounds
  • 1stalk celery1/4″ slices
  • 1cup parsleychopped
  • dash of shoyu
  1. In a medium soup pot or dutch oven, combine water with the shiitake mushrooms and seaweed soup mix. Bring to a boil and simmer, partially covered while you prepare the vegetables.
  2. Prepare the vegetables and set each one aside in a small bowl as you cut it. Heat oil in large frying pan over medium- low heat. Sauté the onion with the thyme until translucent (about 5 minutes).
  3. Add root vegetables to onion/thyme mixture and sauté another 5 minutes, stirring occasionally.
  4. Remove the shiitake mushrooms from the simmering seaweed stock with a slotted spoon and slice on a cutting board. Discard stems. Carefully pour vegetables into the pot of soup. Season very lightly with shoyu and simmer 10 minutes more. Serve garnished with parsley and scallions.
  5. Variation: add cut corn and sweet red bell pepper. Add a light sweet summer chickpea miso at the end.