INGREDIENTS

INSTRUCTIONS

Rinse the kombu (kelp; you can get it in health food stores in the
Macrobiotic section or in an Asian market) and put it in the water in a
large pot.  Add the seaweed(s) of your choice. I always add wakame; hijiki
tastes too strong for some people, but I love that too. Bring to a boil.
While you're boiling the water, you can water, saute the onion, or just
throw it into the water when it's almost at a boil. Turn the heat way down
and add the carrots and the tofu.
Put the miso into a bowl.  Pour some of the water from the pot over it (you
kill some of the miso's good stuff if you boil it, so you shouldn't put it
into the boiling water). Stir the miso thoroughly into the water and then
add this back to the pot. Miso is really high in sodium, so you can adjust
how much you add to taste.  My macrobiotic cookbook says 1 tsp. per cup of
water, but that tastes _really_ light to me.
Remove the kombu piece (it's the tough one) and serve.  I put brown rice in
mine, since I don't like to eat brown rice plain.
This soup has all kinds of items that the macrobiotic people say will cure
you of cancer (thinking of an older digest question). Both miso and the
seaweed are supposed to be excellent for your health according to Michio
Kushi, et al.  YMMV.
Source: Original
Posted by Heather Brown <heather@EECS.Berkeley.EDU> to the Fatfree Digest
[Volume 15 Issue 5] Feb. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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