Raw Miso Soup Even with just a few ingredients, this soup has such an intense, rich flavor. 1. Divide all assembly ingredients between four small bowls. 2. Using a thermometer, heat water in a pan over medium heat to around 100°F. Add in the miso and mix until dissolved. Add nama shoyu. Mix. 3. Pour soup into each bowl, garnish with more cress if desired and serve immediately. Courtesy of Chef Darryl Pretorius *This recipe has not been tested by the goop test kitchen makes 42 tablespoons soybean miso paste, 2 tablespoons nama shoyu, 2 cups water,

to assemble:, handful of enoki mushrooms, 4 grape tomatoes, sliced in half lengthwise, 1 stalk lemongrass, sliced into ½ inch pieces, small knob of ginger, peeled and sliced into four thick slices, 1 red chili, seeded and sliced thin, handful of wakame seaweed, handful of garlic cress.

Make

Tip

Take the time to prep your veggies in advance.

Raw Miso Soup

Even with just a few ingredients, this soup has such an intense, rich flavor.

makes 4

2 tablespoons soybean miso paste

2 tablespoons nama shoyu

2 cups water

to assemble:

handful of enoki mushrooms

4 grape tomatoes, sliced in half lengthwise

1 stalk lemongrass, sliced into ½ inch pieces

small knob of ginger, peeled and sliced into four thick slices

1 red chili, seeded and sliced thin

handful of wakame seaweed

handful of garlic cress

1. Divide all assembly ingredients between four small bowls.

2. Using a thermometer, heat water in a pan over medium heat to around 100°F. Add in the miso and mix until dissolved. Add nama shoyu. Mix.

3. Pour soup into each bowl, garnish with more cress if desired and serve immediately.

Courtesy of Chef Darryl Pretorius

*This recipe has not been tested by the goop test kitchen