• 1 ounce sea palm
  • 1 large daikon radish root
  • kale
  • tamari
  • water

1. Soak sea palm in bowl of water.
2. Cut daikon into half moons and cook with equal amount of sea palm soaking water.
3. Place in pot and cover, simmer for 25-30 minutes.
4. Cut sea palm into 2-inch strips and add to daikon with tamari. Remove some of the water (use for soup stock) and cook 10-15 minutes. Add more tamari if needed.
5. Add chopped kale on top, cover and cook 5-10 minutes, stir and serve.

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