Shoyu Soup

1 comment

Now that the hot season has arrived, Sandro and I felt the need to change something in our daily diet, and we decided to follow a fairly strict macrobiotic diet. I think I have a book about macrobiotics in each room of my home and I always carry one in my purse: Osawa and Kushi became my best friends 🙂

2 cups of water
1 carrot
1 zucchini
4 cm of kombu seaweed
2 teaspoons of shoyu

Boil two cups of water with kombu (2 cm per person, in this case 2 people = 4 cm) and in the meantime clean and cut the vegetables. I cut the carrot crescent-shaped and the zucchini in strips. In macrobiotics, also how you cut vegetables has its own importance: besides the fact that you please the eyes, there’s a whole disquisition about yin and yang I wouldn’t dwell on, now.
When the water reaches a boil, add the carrot first, let it boil for two minutes, then  add the zucchini as well and cook 1 minute longer or so. During the last few seconds of cooking, pour two teaspoons of shoyu and mix well. Place the soup immediately in the bowls where you’re having it and let it cool: so as the vegetables will cook a bit  longer and become softer.
As the soup gets cool, get the strip of kombu you boiled, chop it with a knife and distribute it in the two bowls. Best eaten hot, preferably before each meal. We have it at dinner, as it suits us best, because we can dedicate rather a long time to a meal. You can change the vegetables to get a different soup every day, alternating it even with the miso soup.

Chef: Loira from VeganBlog

  1. monsoon 27 May 2011 at 05:52

    Does microbiotics work against the heat? If so, I definitely have to try it!!! This soup looks tasty and hearty

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