SOUP
WATER 2 cups filtered water, heated to a boil
MISO 1 tablespoon placed in bottom of bowl
GREEN ONION 1 raw plant, greens and roots chopped
SALAD
LETTUCE 2 ounces measured, then rinse
RED ONION ½ ounce red onion sliced very thin
AHI TUNA 2 ounce lightly broil in oven or on grill
SALAD DRESSING
OLIVE OIL 1 tablespoon
APPLE CIDER VINEGAR 1 tablespoon
LEMON JUICE 1 tablespoon
RASPBERRIES 5 each fresh organic
Scoop out 1 large tablespoon of Miso your choice into the soup bowl. (Mellow White Miso is very mild, Mugi Miso is much stronger.) Add about half the boiled water to the bowl and let stand for a few minutes the miso will start to dissolve into the water, then mix thoroughly.
Measure 2 oz of lettuce, slice up the red onion and mix with lettuce. Cut up the Tuna and lay on top of lettuce.
Mix two tablespoons olive oil with one tablespoon apple cider vinegar along with one tablespoon lemon juice and 5 raspberries. Crush, blend and then drizzle over salad.
Add the green onion and the remainder of the reheated hot water to the soup.
You must log in to post a comment.