One leek including the roots
Three hears of fresh corn stripped from the cob,
One carrot cut julienne style
One parsnip cubed
some Wakame sea weed cut in little peaces
7 cups spring water
one Tablesp Barley miso
One Tablesp white miso
In a soup pot put the water, the roots of the leek minced and the white part diced, (reserve the green leafs for later), corn and carrots, bring to a boil, reduce flame and simmer for 10 minutes.
Add the wakame simmer 3/5 minutes, add the diced green leaf of leek.
On the side mix the miso with some hot broth and dilute with the back of a small spoon.
Pour the miso into the soup, continue to simmer another minute and serve with some cut up scallions for garnish.
One small onion finely diced
Four cups of cooked brown rice
A ¼ cup of small diced tofu
One fresh corn stripped from the cob,
One carrot julienne style
one small summer squash diced
Few diced mushrooms
½ cup cut broccoli flovers
One Tablsp sunflower oil
Heat a skillet pour oil and onions, soutèd stirring until is translucent, add corn, carrots, summer squash, mix with a wooden spoon and cover with a lid for a minute
add tofu, mix and cover for 3 minutes, add mushrooms and broccoli, mix and cover for another 2/3 minutes. Add rice using your hands to break down the lumps add Soy sauce, mix well, cover and simmer for 10 minutes, and serve
½ head of leafy green lettuce chopped
One cup white cabbage finely sliced
½ cup red cabbage finely sliced
One carrot, use a potato peeler to make fine strips
One seedless cucumber slice finely
Put all the vegetables into a bowl, add few pinches of salt mix well
add a plate on the salad and a heavy plate over the dish (make so that the dish doesn’t touch the side of the bowl) and press the salad for two hours.
Remove plate, add a Tabl of vinegar
Mix well and serve