Miso Soup with Brown Rice
1 onion chopped
2 tbsp toasted sesame oil
1 carrot cut into matchsticks
1 cup bean sprouts
7 cups boiling vegetable stock or water
2 cups cooked brown rice
½ cup genmai miso (brown rice and soybean miso)
In a large pot sauté the onions in the oil until translucent.
Add the carrot and bean sprouts and sauté 3-5 minutes more.
Add the boiling stock and rice and simmer a further 5 minutes.
Combine the miso with 1 cup cold water and mix thoroughly.
Add the mixture to the soup, bring just to the boil and serve hot.
Add a few strips of wakame seaweed to the stock before bringing it to the boil.
Add 2 tsp lemon juice and 1 tbsp rice syrup or apple juice concentrate to get a more sweet-sour taste.