There's three weeks left in my first year of naturopathic medical school. My adrenals are shot, my liver is struggling, my thyroid has most likely tipped it's hat and said goodnight. All I want to do is nap and eat and sleep. With Nick gone for a few days to a conference in Boston, I decided to make a wholesome, nutrient-filled soup that was good to my vital force and my tummy.
Here's the recipe:
Approximately 3 cups water
Organic dried local mushrooms
Organic cilantro
Organic green onions
Organic nori (seaweed)
Organic extra firm tofu (half block)
Organic miso
*optional additions: garlic, vegetable bouillon cube
Start the water in a pot and add the dried mushrooms. Mine said to simmer it for 20 min in a little bit of water, as if you were to use them in other dishes than soup, so I kind of improvised. I brought the water to a boil and then reduced it to medium and let the mushrooms cook alone for about five minutes or so. It's easier, too, if you remember to pre-chop the mushrooms before you put them in.
Add some cilantro (as much as you like), then the green onions chopped. Let those simmer with the mushrooms until the mushrooms are done.
Once the mushrooms are done, add in the cubed tofu and strips of seaweed. When the seaweed is done enough, turn off the heat (be sure it's not boiling) and add in miso to taste. Finally, salt to taste and enjoy!
Post script: After all that health, I really want a chocolate chip cookie now.
