Raw Miso Soup with Radish and Sprouts
Unpasteurized miso blended cold with garlic, ginger and rice vinegar, poured over thinly sliced scallion, snow peas, radish and baby corn, and topped with coconut shards, pea shoots and home-sprouted sunflower seeds.
Ingredients
- 2½ tablespoon sunflower seeds, unshelled, suitable for sprouting
- 3⅛ tablespoon miso paste, organic, unpasteurized
- 1¼ clove garlic, large
- 2½ teaspoon fresh ginger, finely chopped
- 1⅞ tablespoon rice vinegar
- 6¼ cup water, added gradually to reach 6 1/4 cups of soup
- 3¾ scallions
- 15 snow peas
- 5 radishes
- 10 baby corn
- 1¼ cup coconut meat, shaved into shards
- ⅝ cup pea shoots
- 1¼ tablespoon sesame oil, cold-pressed extra virgin, to serve
Method
- Start sprouting the sunflower seeds three days before you want to make the soup. Put them into a shallow dish lined with plenty of thick paper towels. Sprinkle lukewarm water over the seeds and cover with more paper. Sprinkle again. Let stand in a dark, warm place. Check each day that the seeds are still slightly damp. When they begin to sprout, remove the top layer of paper and bring into the light. The sprouts can be eaten when they are about 3/8 inch long.
- To make the soup, blend the miso paste with the garlic, ginger, rice vinegar, and water in a blender. Add more water until you have about 6 1/4 cups and stir well. Pour the soup into five bowls.
- Thinly slice the scallions, snow peas, radishes, and corn, and arrange the vegetables over the soup. Top with the coconut shards, pea shoots, and seed sprouts. Drizzle with the sesame oil to serve.
Notes
The sunflower seeds need three days to sprout, so start well ahead. Buy unpasteurized miso — many supermarket brands are heated above raw temperature. Sprouted seeds are not recommended for young children, older adults, pregnant women, or anyone with a weakened immune system.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.