08 Nov Instant Chickpea Minestrone
By Shima at Sesame Kitchen
Soups are a great way to warm up when the weather gets cooler, and this tomato soup demonstrates how miso can be incorporated into recipes that aren’t Japanese. Chickpea miso is a staple here at Foodcraft.hk, where we use organic chickpeas instead of soybeans to make the traditional Japanese condiment. Full of potassium, dietary fibre and natural digestive enzymes, it is ideal for nourishing the gut.
Although soups are traditionally (although not always) served piping hot, soups can also be raw and served warm. I highly recommend fermented miso to be consumed raw in order to maximize the probiotic benefits.
100g chickpea miso
1 tbsp Extra Virgin Olive Oil
2 halves of sun dried tomato, diced
1 tbsp onion powder
1 tsp garlic powder
1/2 tbsp tomato powder
1/2 tsp herb mix (thyme & oregano)
15g pumpkin seeds, activated (i.e. sprouted by soaking the seeds for 2 hours, rinsing well and dehydrating in a dehydrator for 24 hours under 48C)
1 Mix all ingredients except the pumpkin seeds in a small mixing bowl.
2 Divide the batter in 4 portions and make a ball with your hands.
3 Roll the ball on the pumpkin seeds and decorate the ball.
4 To preserve you can wrap this and store it in the refrigerator for up to 1 month.
To serve, place the ball in a soup bowl and add 150ml of boiling water and mix well. Serve immediately!
About Sesame Kitchen
Sesame Kitchen was founded in 2010 by Shima Shimizu, who wanted to provide info and resources for healthy, holistic cooking in the home. From cooking classes and demos to selling their delicious products, Sesame Kitchen’s range spans raw, living and fermented foods, gluten-free and grain-free dishes, foods ideal for babies and toddlers and those that adhere to the GAPS diet. In addition if you’d like to clean up the green way you could learn how to make their soaps. www.sesamekitchen.com