Mushroom Broth with Fresh Herb Pesto sea vegetable recipe

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Wakame is a sea veggie, get at Whole Foods, online or an Asian market.

 

Mushroom Broth with Fresh Herb Pesto

 

Broth;

8 cups filtered water

3 strips wakame, soaked in cold water for 5 minutes, then chopped

1/2 pound shiitake mushrooms, with stems removed and sliced

4 to 6 tablespoons white miso, dissolved in 1 cup warm mushroom broth

2 to 3 tablespoons fresh ginger, grated

2 carrots, julienned

1 to 2 cups cabbage, shredded

1/4 to 1/2 cup green onions, sliced

 

Bring water to a boil with the wakeme and shiitake mushrooms. Simmer for 5

minutes. Add miso and fresh ginger.

Place vegetables in individual soup bowls and pour broth over the vegetables.

Top with fresh herb pesto.

 

Fresh Herb Pesto;

1 cup pumpkin seeds, soaked in water for 7 to 8 hours

1/2 cup extra-virgin olive oil

4 cloves garlic

4 tablespoons white miso

4 tablespoons lemon juice

4 ounces mixed fresh herbs (basil, parsley, cilantro and mint)

 

Place all ingredients in a food processor and pulse until combined.

 

Hummus and Pesto Recipes

 

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