Miso & Tahini Soup
by Asaf Feit | Breakfast, Decrease Vata, Dinner, Easy to Digest, Fall, Hot & Oily, Kidney Qi Deficiency, Kidney Yang Deficiency, Liver Blood Deficiency, Lubricating, Lunch, Nourishing, Recipes, Soup, Spleen Qi Deficiency, Spleen Yang Deficiency, Stimulating, Winter |
Miso & Tahini Soup
Prep Time 10 mins
Cook Time 25 mins
Total Time 40 mins
- 2 carrots halved and sliced (Vata - Pitta 0 Kapha - -)
- 2 sweet potatoes cubed (Vata - - Pitta - Kapha +)
- 1 onion sliced (Vata - - Pitta + Kapha -)
- 1 clove garlic Vata - - Pitta ++ Kapha 0
- 3 Tbs. tahini Vata - - Pitta ++ Kapha ++
- Handful of Arame or Hijiki seaweed Vata - Pitta - Kapha 0 soaked for 10 minutes, strained and washed
- 2 pinches black pepper Vata - Pitta + Kapha - -
- 2 pinches cumin Vata - Pitta + Kapha -
- 2 Tbs. miso Vata - - Pitta + Kapha +
- 6 cups water Vata 0 Pitta - Kapha +
Place all the ingredients in a cooking pot, except the miso.
Bring to boil and cook until the carrots are soft.
Once ready, take a cup of fluid from the soup, melt in it 2 Tbs. of miso by stirring well and pour back into the pot.
Close the flame.
Serve with chopped chives.
