Purple Prairie Barley And Arame Soup With Wild At...

Prep Time: 0 Minutes

Cook Time: 75 Minutes

Ready In: 75 Minutes

Servings: 6

This Soup is loaded with minerals and vitamins. A hearty soup with ,Barley, Carrots and Dikon radish for crunch. This is a cleansing soup and satisfying at the same time.

Ingredients:

1 cup arame sea vegetable soaked for 3 minutes drain use liquid in soup

3 tablespoons olive oil

1 package of wild atlantic nori

1 package wild wood organic baked tofu ( savory)

3 carrots sliced

4 large cloves of garlic

1 cup purple prairie barley

4 tablespoons parsley

1 4 inch piece of dikon radish

3 cups of fresh organic spinach stems

1/4 cup corn starch

3 quarts of cold water

4 tablespoons mushroom powder ( from asian market)

1 teaspoon of sea salt

1 tablespoon tamari soy sauce

a 1 inch piece of ginger pealed and minced

1/4 teaspoon hot pepper flakes

fresh ground black pepper

* optional: 1 tablespoon of bragg amino acid

Directions:

1. Place the Nori on a baking sheet and bake in a preheated 300 degree F oven for 6 minutes.
2. Slice the Dikon radish, the carrots thin
3. Mash the Garlic cloves toss the skins away then chop the Garlic fine.
4. Rough chop the Spinach
5. In a large pot add the olive oil the garlic and cook for a minute on medium heat.
6. Add the Spinach stems and all of the Vegetables and the parsley except for the Arame
7. Add the minced Ginger
8. add the water and bring to a boil.
9. Remove the Nori from the oven and crush into the soup pot
10. Add the Barley and the tofu to the pot and simmer for 70 minutes
11. In a small bowl add the corn starch and a 1/2 cup of water whisk until smooth
12. bring the soup to a boil and slowly add the corn starch while stirring.
13. Let simmer for another 5 minutes and taste
14. Add the Bragg amino acid
15. Fill a bowl with the soup then top each bowl with some soaked Arame
16. ** Note:I let it simmer longer until it is thick more like stew

By RecipeOfHealth.com