Recipes

Ingredients

• 2 tbsp Genmai miso 
• 1 hand full Arame seaweed
• 2 carrots 
• 2 radishes
• 2 shallots
• 2 spring onions
• 2 garlic cloves
• Coconut oil 
• Tamari gluten-free soy sauce

Preparation

1. Put a handful of arame under water, bring to the boil and lower the heat. 
2. Cook for 6 minutes and rinse with cold water using a strainer.
3. Slice the carrot and radish into match-thin strips.
4. Slice the shallots into thin half rings.
5. Slice the spring onion into fine rings.
6. Slice the garlic into slices.
7. Heat two teaspoons of coconut oil in a soup pan. Fry the shallot and garlic for 3 minutes.
8. Add 500 ml of boiled water and bring it back to the boil. Then turn the heat down. 
9. Finally add the cooked arame, carrot, radish and spring onion and cook for another 3 minutes. 
10. Season the soup with Tamari gluten-free soy sauce.

Eat mindfully and enjoy!

Lunch Dinner