Soup, The Sea Of Life
Recipe type: Main Meals,Plant-Based
Cuisine: Soup
  • 3 small broccoli florets
  • 2 small cauliflower florets
  • ½ cup shredded cabbage (of your choice)
  • ½- 1 cup greens of your choice (spinach/kale/collards)
  • 1 small carrot, chopped into ½ inch pieces
  • 5 snow peas
  • 5 fresh shiitake mushrooms, sliced
  • ¼ cup diced sweet onion
  • ¼ cup dried hijiki
  • 1 small piece fresh ginger (about the size of your pinkie fingernail, minced)
  • ½ tsp soy sauce (or tamari if you are allergic/intolerant to gluten)
  • 2 Tbs Kuzu + 2 Tbs filtered water (mix to create a chalky, milky paste)
  1. Boil vegetables in enough water to cover. Cook until soft before draining and retaining vegetable stock. Set drained vegetables aside.
  2. Measure 2 cups of your vegetable stock (is you don't have enough, just add more water) and pour into medium pot on medium heat.
  3. Mix 2 heaping tablespoons of kudzu with 2 tablespoons filtered water and mix to dissolve into a white, chalky liquid. Pour straight into broth and bring to a boil to activate the thickening power ok kudzu. Stir and lower to simmer (medium flame, small bubbling).
  4. Add vegetables to thickened soup along with ginger, soy and hijiki. Simmer on low until hijiki expands and softens (about 5-8 mins)
  5. Serve in a bowl and sprinkle with a little gomasio for an added boost of vitamins, minerals plus some healthy fats.
Recipe by Danielle Shine at