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Hello, today we see another recipe, this one is very good, of course we are on Raw Good
then only good recipes. It 'sa recipe liquid. Can you think of anything? Also
this rich spices, in fact I like them a lot. I'm talking about the famous soup
miso, clearly in raw food version. Let us look at the ingredients and get it right away because it is really good.
We need half a carrot, a piece of celery, a piece of broccoli,
2 brussel sprouts, a piece of red onion, half a teaspoon of unrefined sea salt or pink
half a teaspoon of turmeric, 1/4 teaspoon garlic powder,
a pinch of ground black pepper, a pinch of dried ginger powder, a tablespoon barley miso
because it is easier to dissolve and sweeter than the others, 1 tablespoon tamari, 500 ml
of water at 45 ° C (use a kettle or pot and a thermometer to measure it), 1 large radish,
5 semi-dried mushrooms, cut into strips 2 mm with mandolin
and left to dry up to 4 hours, and finally a drizzle of olive oil.
Well, it started! In the bowl put the broccoli, carrot pieces to facilitate chopping,
celery, 2 brussel sprouts cut in half, red onion (a little bit), and salt. Tritiamo!
We spread this trite on the tray dryer.
The stretch it out over the entire surface so that takes less time to semi-dry out.
I'm going to put it in the dryer for at least 4 hours at 42 ° C.
Well, it's been several hours, in fact I've left to dry for 10 hours, I prepared the evening and the next day I turned off the dryer.
Let's see the result! Perfect! I got this I call granular.
In fact you can do a great deal in order to dry it completely for about 10 hours
and you can safely store in an airtight glass jar, I also
several weeks, because now it is totally dry. Each time you want to prepare
a miso soup, already have it, and everything is faster. We put it in the bowl.
We can also sgranarlo with your hands to get a granulate. So before we do.
And the granular is ready!
Now prepare the miso soup. I used a kettle to heat water
up to 45 ° C, and pour it into the bowl you melt the tablespoon of miso.
Add the tamari, spices (turmeric, garlic, black pepper and ginger). It 'a riot of colors!
There are no live ones of fruit or vegetables, but remember India.
Put 4 tablespoons of granular and mix. The soup is almost ready! Now we put in the dryer
for about 10 minutes so as to allow the granular rehydrate in the soup, which will remain warm.
The vegetables are rehydrated. It 'almost ready. The only thing missing that touch the
transformed into something exceptional. Miso, as we know, strengthens the intestines, among other things, is rich in many
small items, those who serve us in infinitesimal quantities. In this soup,
also added to the spices, it makes the whole heating, suitable for the cold season.
If after a day of work back home shivering, in this case, this
is an excellent idea. Staying on the raw food you can get this warm effect.
At the end is more of a psychological thing. The curious thing is that we realize the dice with radish.
Do you already know? As you know, the miso soup also contains vegan tofu,
but in this case, the radish goes very well in the soup raw food.
If you want you can remove the peel to give the impression of the cheese, but if you let it get
a nice effect sleeves. E 'already beautiful the way it looks. We put a little olive oil,
little, and mix. And 'ready! I love it. Last year I discovered the
cooked vegan version and I had to make something in the raw food and I must say this is the best recipe.
To complete the work we put the mushrooms semi-dried.
These should be added when you eat the soup because once rehydrated melt
in the mouth. A soup divine! Taste! Good! They feel all the spices, black pepper and
ginger that pinch together with the oil cooler. He also feels the taste of mushroom
that is released when it is soaked in the liquid. Exceptional! I'm going, I have to eat it!
Thank you for following me and the next. Hello.