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Cooking with Sea Vegetables Recipes

Yields1 Serving
 8 cups water or soup stock
 2.30 cups rolled oats
 1 medium-sized onion
 2 medium-sized carrots
 4 medium shitake mushrooms (optional)
 several stalks of broccoli
 ½ tsp celery seeds
 1 strip of kombu
  cup dulce (optional)
 3 tbsp miso (to taste)
1

Rinse kombu quickly in cold water, add to water or stock and bring to a boil.

2

Crescent cut onion and add, with celery seed.

3

Lightly roast oatmeal and add while stirring. Simmer for 1/2 hour.

4

Rinse shitake mushrooms, soak for 1/2 hour, dice and add both mushrooms and soaking water to the soup.

5

Dice and add carrots.

6

Trim, skin and finely dice the broccoli. Add to water and simmer another 30 minutes, covered.

7

Optional: For creamier texture, strain and puree all solids and put in water.

8

Optional: Rinse, chop and add dulce and simmer a few more minutes.

9

Dissolve and add miso at end of the cooking. Let stand 5 minutes, serve with garnish.

10

Variation: Use soy or rice milk instead of oats. Use tamari or salt instead of miso. Drop a piece of baked mochi in each bowl of soup. Add cumin at the beginning.

Category

Ingredients

 8 cups water or soup stock
 2.30 cups rolled oats
 1 medium-sized onion
 2 medium-sized carrots
 4 medium shitake mushrooms (optional)
 several stalks of broccoli
 ½ tsp celery seeds
 1 strip of kombu
  cup dulce (optional)
 3 tbsp miso (to taste)

Directions

1

Rinse kombu quickly in cold water, add to water or stock and bring to a boil.

2

Crescent cut onion and add, with celery seed.

3

Lightly roast oatmeal and add while stirring. Simmer for 1/2 hour.

4

Rinse shitake mushrooms, soak for 1/2 hour, dice and add both mushrooms and soaking water to the soup.

5

Dice and add carrots.

6

Trim, skin and finely dice the broccoli. Add to water and simmer another 30 minutes, covered.

7

Optional: For creamier texture, strain and puree all solids and put in water.

8

Optional: Rinse, chop and add dulce and simmer a few more minutes.

9

Dissolve and add miso at end of the cooking. Let stand 5 minutes, serve with garnish.

10

Variation: Use soy or rice milk instead of oats. Use tamari or salt instead of miso. Drop a piece of baked mochi in each bowl of soup. Add cumin at the beginning.

Cooking with Sea Vegetables Recipes
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