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home > recipes > soups > macrobiotic soya bean soup
from Tipperary, Ireland 1 1/2 cups dry soya beans (soaked overnight) 1 cup sliced onions 1 cup sliced carrots 1/2 cup daikon 1 turnip 1 bay leaf 2 strips kombu (5 cm. each) 1 teaspoon sea salt 1 tablespoon tamari 1 tablespoon sesame oil 5-6 cups water parsley cut fine Discard the soaking water of the beans, and puree them in the blender. Stir fry the onions in a large saucepan, then add the beans and the water. Discard the foam forming on the top, then add the sliced carrots, turnip, daikon, kombu and bay leaf. Let it simmer for about 45 minutes then add the sea salt and tamari and let it simmer for another 10 minutes. Adjust the seasoning. The soup can also be blended for a creamier texture. Serve with a sprinkle of parsley for garnish. Serves 4-6

Macrobiotic Soya Bean Soup


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keyword: macrobiotic
ethnicity: japanese
recipes for soups
recipes by rcoen
Email Address:
(posted March 31, 2002)

from Tipperary, Ireland

1 1/2 cups
dry soya beans (soaked overnight)
1 cup sliced onions
1 cup sliced carrots
1/2 cup
daikon
1
turnip
1
bay leaf
2 strips kombu (5 cm. each)
1 teaspoon
sea
salt
1 tablespoon
tamari
1 tablespoon
sesame oil
5-6 cups water
parsley cut fine

Discard the soaking water of the
beans, and puree them in the blender.

Stir
fry the onions in a large saucepan, then add the beans and the water. Discard the foam forming on the top, then add the sliced carrots, turnip, daikon, kombu and bay leaf.

Let it
simmer for about 45 minutes then add the sea
salt and tamari and let it simmer for another 10 minutes. Adjust the seasoning.

The
soup can also be blended for a creamier texture. Serve with a sprinkle of parsley for garnish.

Serves 4-6



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