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.
Guess what the surprise is? That’s right there’s no potato or leek in it! But you wouldn’t know it on tasting it!
Adapted from the watercress and cucumber soup recipe in Rawvolution by Matt Amsden.