I’ve had an interest in the Macrobiotic way of eating for a few years. This week I began reading The Hip Chick’s Guide to Macrobiotics by Jessica Porter, and I love the ideology behind the Macrobiotic Diet. There is so much to it, and I am still so new to it that I couldn’t possibly give a comprehensive summary of the diet. I’ll leave that up to more experienced folks, like Jessica Porter.
Anyways, I made a soup that fits the dietary recommendations of Macrobiotics, and enjoyed every delicious, healthful bite.
- 2 cloves Garlic, peeled and diced
- 1 small Leek, cleaned and sliced thinly
- 1 six inch long piece Burdock root, scrubbed until clean and sliced thinly
- 2 Carrots with tops, scrubbed until clean and sliced thinly, tops diced
- 1 cup Shiitake Mushrooms, sliced thinly
- 2 Tbsp dried Wakame, diced
- 1 tsp Sea Salt
- 1 tsp Brown Rice Vinegar
- 1/2 tsp Umeboshi Vinegar
- 1/2 tsp Mirin
- 1 tsp Brown Rice Syrup
- 1 tsp Tamari (optional- I didn’t use it, but it would work great in here if you can tolerate soy)
- filtered water
Heat 1/2 cup water in stockpot on medium heat. Add burdock and garlic. Simmer until burdock gets soft, about 5 minutes. Add 1 cup water. Add carrot, wakame, and leeks and simmer until they begin to soften. Add shiitakes and seasonings, as well as additional water if you want your soup more brothy. Taste the broth to see if it suits your palate and add additional salt or brown rice vinegar if necessary. Let soup simmer on low for a half an hour. Serve alongside a big bowl of brown rice and enjoy 🙂