1 strip of kombu 1/2
cup wakame 1 cup bonito flakes 1 cup enoki mushrooms (or shiitake, maitake, or combination of choice), roughly chopped 4 green onions, finely chopped 6 kale leaves, roughly chopped (video) 1/2 cup organic miso (I use this brown rice miso from Westbrae Natural — for a soy - free version, use chickpea or adzuki miso)
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried
wakame, soaked in warm water for 5 minutes 2/3
cup daikon radish, grated 1/4
cup green onions, sliced A dash of shichimi togarashi (for topping (optional)
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1
cup of daikon or white radish root and tops (ideal, but optional) 1
cup of winter squash cut into large cubes 1
cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2
cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2
cup of seaweed: nori, dulse,
wakame, kelp, or kombu 1/2
cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1
cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.