Gluten-Free/Vegan (Non) Miso Soup

Ingredients:

Packed seaweed (from Asian market in the refrigerated section) - only with salt and seaweed (no other ingredients)

Vegetable stock

Shiitake mushrooms (I wouldn't recommend replacing with regular mushrooms. If no shiitake, just skip 'em - the soup is plenty good without them.)

Zucchini

Riced cauliflower (frozen)

Green onion

Avocado

Mustard seeds

Seasame seeds

Garlic powder

Lemon juice (1/2 lemon)

Nutritional yeast

Coconut Aminos

Scissors

Prep seaweed:

Grab 1/2 to 3/4 bowl full of seaweed from the package and soak in water for 30 minutes. After soaked, drain the water and rinse seaweed 2 to 3 times. Cut the seaweed with scissors into 1 inch pieces.

Prep veggies:

Cut zucchini into cubes

Separate mushrooms into single pods

Cut the green onion with scissors (2 strands) into centimeter-ish-sized pieces

Begin the pot:

In a sauce pot, pour in a teaspoon or tablespoon (depending on your nuttiness preference) of mustard seeds and let them dry/crackle. Once they look a little ashy, add other ingredients.

Then add a teaspoon of sesame seeds.

Then add 1 1/2 cups of vegetable broth. Add 1 tablespoon of garlic powder. Stir, stir, stir.

Then add riced cauliflower. Stir, stir, stir. Stir, stir, stir. Stir, stir, stir.

Then add zucchini. Stir, stir, stir.

Then add seaweed. Stir, stir, stir. Stir, stir, stir. Stir, stir, stir.

When everything comes to a boil, reduce heat a lot.

Then add mushroom. Stir, stir, stir. Stir, stir, stir.

Add a zing or two of lemon juice (1 tablespoon)

Add a teaspoon of coconut aminos

Stir, stir, stir.

Done.

In bowl: