Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories520.9 kcal (26%)
Total Fat31.5 g (45%)
Carbs48.9 g (19%)
Sugars17.4 g (19%)
Protein24 g (48%)
Sodium1632.1 mg (82%)
Fiber19.4 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Soup Base
2 cupswater
fresh
2 tablespoonswhite miso
1 tablespoonnama shoyu
raw
1 tablespooncoconut nectar
raw
2cloves garlic
½ cuptahini
raw
1 pinchpink himalayan salt
1 teaspoonchili flakes
Toppings
Instructions
Step 1
Take your kelp noodles (as much as you want) and place them in a bowl, rinse well, and then add warm or hot water to soften. Adding lemon juice and salt will help give them a soft texture. Set aside for 10-15 minutes
Step 2
With a high-speed blender, such as a Vitamix, add in your soup base ingredients. Be careful with adding any salt as Nama Shoyu (or Tamari) and miso is already salty, so you might not need much. Check before adding any more salt. Add more water if you want a thinner soup.
Step 3
Blend for 3-4 minutes so the soup base is heated up without cooking or destroying the nutrients or natural enzymes. When ready, drain the kelp noodles and pour your soup base on top.
Step 4
Add any ingredients you like on top. If you like, use deydrated mushrooms (soaked) and soaked dulse (and raw!). Shred a sheet of nori to add on top. Sprinkle chili flakes and black pepper if desired to make it look extra pretty.
Step 5
Eat up on your own or put in seperate bowls to share. Enjoy!
Notes
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