Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
For whatever ails you...
Diet Types: Macrobiotic, Vegan, Vegetarian
Ingredients:
  • 1 6" piece Kombu seaweed
  • 2 carrots, cut into
  • 2 teaspoon fresh ginger juice
  • chopped scallions for garnish
  • 1 1/2 quarts water
  • 3-4 dried shitake mushrooms
  • 1/2 cup Wakame Seaweed Flakes
  • 2-3 tablespoons mellow white Miso
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Rinse Kombu and shitake mushrooms. Place in a medium saucepan with stock or water. Bring to a boil and simmer 1/2 hour. Remove Kombu and shitake. Reserve Kombu for another use, cut stems off mushrooms and discard. Slice caps thinly and return to stock. Make carrot flowers by carefully cutting out 3 lengthwise narrow wedges down the length of the carrot. Slice thinly crosswise. Add carrots and wakame flakes to stock 10 minutes before serving. Grate ginger and squeeze juice into a small bowl. Add Miso and 1/2 cup stock to dissolve it in. Add to soup a few minutes before serving. Do not boil. Garnish with scallions or watercress.

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