Recipes
May 9, 2011
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Ani Phyo's Miso Soup with Spinach and Bean Sprouts
Photo by Tyler Golden
Serves 4
1 c. mung bean sprouts
2 c. washed, coarsely chopped spinach
2 Tbsp. extra-virgin olive oil
3 Tbsp. miso, unpasteurized, any color
3 c. water
2 Tbsp. extra-virgin olive oil
1 tsp. minced garlic
2 Tbsp. diced scallion
Marinate sprouts and spinach by tossing with extra virgin olive oil. Set aside to soften.
To make broth, whisk together miso and a small amount of water. Slowly add remaining water, oil and garlic.
To serve, transfer broth into four serving bowls. Top with marinated sprouts and spinach and garnish with scallion. Enjoy immediately. Broth will keep 4-5 days when stored separately in fridge.
Source: Ani's Raw Food Asia
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