Gluten-Free/Vegan (Non) Miso Soup
Packed seaweed (from Asian market in the refrigerated section) - only with salt and seaweed (no other ingredients)
Shiitake mushrooms (I wouldn't recommend replacing with regular mushrooms. If no shiitake, just skip 'em - the soup is plenty good without them.)
Riced cauliflower (frozen)
Lemon juice (1/2 lemon)
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.
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.
Pour soup into a bowl. Use tongs to make sure you have a bit of everything.
Garnish bowl with:
1. Nutritional yeast
2. Avocado cubes
3. Green onion
4. To get more of that sea flavor, you can add some Furikake (beware of the versions with sugar)