Seaweed Miso & Mixed Bean Soup

Such a satisfying soup, and delicious too! We have been eating it almost daily for close to three months. When our supply of garden vegetables declined in the cold weather we started using sea vegetables as an alternative.  Sea Vegetables grow in the ocean so they are as rich in minerals as seawater.
This soup contains: Lots of seaweed, mixed beans (about 10 kinds), celery, onions, garlic, anchovy powder, Miso (Soy, not wheat based) and our Hot Chili Paste added at the end.

We make a big pot of this soup and it lasts us about ten days. We like have a bowl over a scoop of our Superice, topped with a little Sesame Oil.  It's good for a nutritious breakfast and a souper supper.


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