This is a beautiful soup if you like the taste of Miso. I aquired a taste for Miso soup when I used to host Japanese exchange students and before I went raw I continued to make it often. I had to come up with a raw version. This recipe is the result. The flavor is subtle, not strong and very comforting when warmed a little.
2½ cup water
1½ tablespoon white miso
½ tablespoon tamari sauce or Nama shoyu
¼ teaspoon fresh ginger, minced
1 teaspoon kelp powder
¼ cup cilantro, chopped
½ cup cabbage, sliced thin
½ medium zucchini, spiralized to form noodles
4 inches of dried Kelp, broken up
A couple of slices of avocado
Blend the water, miso, tamari, kelp powder and ginger until smooth. Put in a saucepan with a candy thermometer (for more accuracy) or just use your finger to check temperature. Next add the vegetables, cilantro * and dried kelp except the avocado. Heat to 118 degrees with the flame on low. If you are using your finger to check temperature, just heat until it feels warm but not hot. Garnish with avocado. Serve in large bowl. Enjoy!
*To make the zucchini noodles, you should use a Saladacco, or Spirooli. You can also use a lemon zester. It takes a little longer that way but it works.