Add to saucepan:
1-2 cups of water (for desired consistency)
1 big clove garlic, chopped finely
1/2 medium onion, chopped
2 tbsp grated ginger
1-2 tsp fresh chopped chili
a handful pumpkin chopped into medium pieces
2 tsp tamari
2-4 tbsp fresh herbs (basil, sage, rosemary etc)
Simmer until pumpkin begins to soften.
Add to saucepan:
2-4 tbsp miso (hatcho, genmai, etc; add desired amount to taste)
a handful of seaweed, kelp or any other kind
1 big leaf of silverbeet, chopped roughly
1 tsp sugar substitute (fructose, honey etc)
1/2 a medium sized slab of semi-firm tofu
Simmer until seaweed, silverbeet is slightly cooked. Wait for miso to disolve.
Add in:
2 tbsp fresh parsley
a handful of bean shoots
1 tbsp tahini (optional)
Mix and serve
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