Today's lunch had me start with a clove of garlic and some olive oil in a pan. While the garlic was roasting, I gave the quinoa a good rinse to wash off the saponins, which give it a bitter taste. I added the quinoa and water, set to boil, adding dried coriander and tarragon, seasalt and a good dash of curry powder. I turned the heat to slow once the soup started bubbling slightly. The cooking time from here on is 15 - 20 minutes. I broke a piece of soysteak into chunks and added it to the broth. I tore several leaves of a head of savoy cabbage, cut them into pieces and added them as well. I rinsed the wakame and let it soak for 10 minutes, then put it into the soup. Finally, I dissolved a teaspoon of miso paste (mugi miso this time, soy fermented with barley) with some warm water, added it to the soup and let it simmer for a few minutes. The miso is not supposed to boil. I topped the whole thing off with some shoyu. This makes for a hearty, perfect autumn soup which is also health-inducing and high in protein.
Ingredients used:
olive oil
clove of garlic
quinoa
water
soysteak or some other type of textured soy protein
savoy cabbage
wakame
coriander (cilantro)
curry powder
tarragon
seasalt
shoyu
miso paste
