FRESH VEGAN Issue 3

carrots, and simmer for 10 minutes. Add the tofu cubes and
simmer for a few more minutes. Add the wakame, saffron
threads and soaking water to the soup, simmer for 5 more
minutes, then remove from the heat. Stir in the chopped
chives.
In a cup, thin the miso with a little bit of the hot soup and
then add this liquid back into the pot. Leave the soup to
sit for 5 minutes to allow the tofu to absorb the flavours.
Garnish with some fresh coriander.
Wakame & Saffron White Miso Summer Soup
The golden colour and light, sweet flavour of this nutritious
soup makes it a good choice during the warmer months.
Happy Summer Solstice!
2 inch piece of wakame
4 cups of dashi stock (or organic vegetable stock cube)
Pinch of saffron threads
1 carrot, thinly sliced
½ pack fresh tofu cut into small cubes
Fresh chives snipped into small pieces
2 tablespoons sweet white miso
Coriander for garnish.
Soak the wakame for 15 minutes along with the saffron
threads. Cut away any tough ribs from the wakame, and
dice into small pieces. Bring the dashi stock to the boil, (or if
using stock cube add this to four cups of hot water). Add the
Dashi Stock
An essential ingredient in macrobiotic dishes and Japanese
cuisine. It’s an earthy flavoured stock made from kombu
soaking water. It’s a great base for soups, stews, sauces,
noodle broths and dips.
Usually dashi is seasoned to taste with a generous serving
of Shoyu.
Often mirin is also added, plus a little juice squeezed from a
piece of grated ginger root.
To prepare a basic dashi, soak a six inch piece of Kombu
and three dried shitake or maitake mushrooms in about 10
cups of water for at least 15 minutes.
Remove the mushroom, and thinly slice the caps. Discard
the root as it can be bitter tasting.
Return them to the water, bring it to the boil and simmer
gently for 10 minutes.
Remove the Kombu and keep it to use for cooking as a
condiment or with beans.
Quinoa with Salad Greens & Radishes
1 cup quinoa (rinsed)
2 cups water
Fresh salad greens such as rocket, watercress
1 small bunch of red radishes, very thinly sliced
Basic Salad Dressing (see below)
Bring the quinoa and water to a boil in a pan and
simmer on a very low heat 15-20 minutes until the
water is absorbed. Remove to a large bowl and leave
to cool then fluff up with a fork. Add the fresh salad
greens and radishes to a large salad bowl and pour
over some of the dressing. Stir in the quinoa and
serve.
Basic Salad Dressing
1 handful parsley
1 cup extra-virgin olive oil
2 tbsp Umeboshi Vinegar
1 tbsp Shoyu
2 tbsp mustard
2 tbsp lemon juice
Place all the ingredients into a blender. Adjust
ingredients according to taste. Store in a sealed glass
jar in the refrigerator and keep for up to 5 days.
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