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1 Butternut Squash 1 Leek
1 tblsp Miso Paste 340g Soft Tofu
Bunch of Thyme Kombu Seaweed
Peel and deseed butternut squash and cut into chunks, cut leek into cubes and put both in saucepan with a small strip of Kombu seaweeds and bunch of thyme. Cover with water and bring to the boil then simmer for 20mins. Remove the Kombu and thyme twigs. Add the tofu and cook for 5 more mins. Meanwhile dissolve the miso paste into ½ cup of recently boiled water, then add to the soup. Remove from heat, liquidise and serve.
The recipe is taken from Shiatsu and The Art of Conscious Cooking by Joanne Faulkener a wonderful book of recipes based on Traditional Chinese Medicine put together to suit mood, reduce cravings and alleviate various physical symptoms; available to buy in store.