chopped) 1 Cup Bean Thread (optional) 1/2

“Ohh, Miso…Nori”- Quick and Easy Veggie Miso Soup with Lentil Curry Nori Rolls

Last week I had the pleasure of taking a Macrobiotic cooking class in Santa Monica.  Cookbook authors and restaurant owners, Eric and Sanae, taught an amazing and intimate cooking class in their home.

I got inspired by their recipes and it gave me a break through in my block in creativity that I’ve had in my own kitchen.  So last night, it was a little chilly in my house and I figured a steaming hot miso soup was in order.

What You Need:

For the soup:

1/2 Onion (diced)

1 Carrot (diced)

1 Celery Stalk (diced)

4 Cups Water

4 Tbsp. Miso Paste (I used a light miso, but I would suggest a darker miso)

1 1/2 Cups Black Kale (chopped)

1 Cup Bean Thread (optional)

1/2 Block of Silken Tofu (diced)

2 Sheets Roasted Seaweed (torn into pieces)

1/4 Cup Scallions (chopped)

Eden Shake or Roasted Sesame Seeds (optional)

1. Heat a medium pot on low-medium heat.  Grease with spray or just enough oil to coat the bottom of the pot.  Toss in the onions, carrots and celery and sautee until the juices begin to release and the onions are translucent. 

2. Then pour in the water and bring the mixture to a boil.  Once the broth is boiling, reduce the heat and allow to simmer for about 15 minutes.  Next, take a small amount of broth and combine it with the miso paste in a separate bowl.  Mix until the miso has dissovled, then pour the mixture into the soup.  Add in the kale, bean thread, scallions, tofu and seaweed.  Allow the kale to soften, then serve immediately.

For the Nori Rolls:

1 Sheet Roasted Seaweed

¼ Cup Lentil Curry Spread (I bought it at the farmer’s market this weekend)

1 Gardein Chik’n Cutlet (sliced lengthwise into strips)

¼ Cup Spinach Leaves

1 Scallion (chopped)

1.       Place the seaweed shiny side down on a cutting board.  Keep a small bowl of water handy for sealing the seaweed.  Spread the curry spread on one end of the seaweed.  Top the spread with the rest of the filling.

2.       Carefully, begin to roll the “sushi”, dampening your fingers with the water so it begins to seal the roll.  Lightly dampen the whole roll with water to ensure that it is sealed.  Then, carefully slice the roll into bite-sized pieces.