Miso soup. Raw vegan recipe
Usually made from fermented soy, miso is full of beneficial bacteria, enzymes, antioxidants, and probiotics - helping to strengthen the immune system, aid digestion, protect against free radicals, and help prevent cancer. Miso also contains protein and a numerous amount of important trace minerals.
I’d recommend using brown rice instead of fermented soy as miso base because most of the soy on the planet is GM so I’d try to avoid it. The fermented brown rice miso paste can be purchased in any health food store. It is better to bye an unpasteurised one as it keeps all the good bacteria alive.
For the miso soup:
Dulse and other seaweeds to taste
Dised daikon (kohlrabi, cucumber)
Dissolve the miso paste into warm water – not boiling as this will destroy the beneficial properties of the miso. Add the seaweed and vegetables serve while warm.
This recipe is quick and easy to prepare, and makes a nice light dinner. It's great on it's own, or served alongside a salad.