Ingredients Jump to Instructions ↓

  1. 1 cup Arame sea vegetable soaked for 3 minutes drain use liquid in soup

  2. 3 tablespoons olive oil

  3. 1 package of wild Atlantic nori

  4. 1 Package Wild Wood organic Baked tofu ( savory )

  5. 3 carrots sliced

  6. 4 large cloves of garlic

  7. 1 cup Purple Prairie barley

  8. 4 tablespoons parsley

  9. 1 4 inch piece of Dikon radish

  10. 3 cups of fresh organic spinach stems

  11. 1/4 cup corn starch

  12. 3 quarts of cold water

  13. 4 Tablespoons mushroom powder ( from Asian Market)

  14. 1 teaspoon of sea salt

  15. 1 tablespoon tamari soy sauce

  16. A 1 inch piece of ginger pealed and minced

  17. 1/4 teaspoon hot pepper flakes

  18. fresh ground black pepper

  19. Optional: 1 tablespoon of Bragg amino acid

Instructions Jump to Ingredients ↑

  1. Place the Nori on a baking sheet and bake in a preheated 300 degree F oven for 6 minutes.

  2. Slice the Dikon radish, the carrots thin Mash the Garlic cloves toss the skins away then chop the Garlic fine.

  3. Rough chop the Spinach In a large pot add the olive oil the garlic and cook for a minute on medium heat.

  4. Add the Spinach stems and all of the Vegetables and the parsley except for the Arame Add the minced Ginger add the water and bring to a boil.

  5. Remove the Nori from the oven and crush into the soup pot Add the Barley and the tofu to the pot and simmer for 70 minutes In a small bowl add the corn starch and a 1/2 cup of water whisk until smooth bring the soup to a boil and slowly add the corn starch while stirring.

  6. Let simmer for another 5 minutes and taste Add the Bragg amino acid Fill a bowl with the soup then top each bowl with some soaked Arame ** Note:I let it simmer longer until it is thick more like stew


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