Macrobiotic Easter Soup (Mageiritsa)

Ingredients

  • 325 gr Tempeh, any kind, cut in 1 cm cubes
  • 300 gr oyster mushrooms
  • 1 kg mixed greens (spinach, lettuce, endives, chards, carrot/radish tops)
  • 2 big onions, cut in medium cubes
  • 6 scallions, finely chopped
  • 1 cup dill, finely chopped
  • 1/2 cup of extra virgin olive oil
  • 3 TBS Sweet White Miso ONE Project
    + 1/2 cup of water
  • 2 TBS Kuzu starch ONE Project
  • 1 cup cooked brown rice, short grain
  • 1 lemon, juice
  • 4 TBS ginger juice
  • 2 cup warm water
  • 1 TBS sea salt

Preparation

Cut Tempeh in cubes, then cut separately the stems of mushrooms in similar size to tempeh cubes and the head of the mushroom in larger square pieces.
In a deep pot, heat up the oil, saute the onion for 2-3 miutes until translucent.

Add the stems of the mushrooms and saute for 2 minutes, before adding in the Tempeh and stirring to get nicely brown all around. Continue adding the mushroom heads and keep stirring the mix for 2-3 minutes.
Add the scallions and saute for a minute.
Dilute the White Miso in 1/2 cup of water and add it in the pot, along with 2 TBS ginger juice.
Let the mixture cook down the liquids to half.

Meanwhile, coarse chop the greens and place them in the pot,
together with the rice and warm water.
Adjust the salt according to your taste (perhaps 1/2 ts is fine…).
Let the mixture simmer for 20 minutes.
Prepare Kuzu starch by diluting it in the lemon juice and the rest 2 TBS of ginger juice.
Pour in Kuzu and stir well. Let it cook in low fire for 3-4 minutes so that Kuzu creates a nice smooth texture and binds nicely the soup.
Add the dill, and remove for the fire.

Serve the soup steaming warm and enjoy… a vegan Easter!

Ingredients

  • 325 gr Tempeh, any kind, cut in 1 cm cubes
  • 300 gr oyster mushrooms
  • 1 kg mixed greens (spinach, lettuce, endives, chards, carrot/radish tops)
  • 2 big onions, cut in medium cubes
  • 6 scallions, finely chopped
  • 1 cup dill, finely chopped
  • 1/2 cup of extra virgin olive oil
  • 3 TBS Sweet White Miso ONE Project
    + 1/2 cup of water
  • 2 TBS Kuzu starch ONE Project
  • 1 cup cooked brown rice, short grain
  • 1 lemon, juice
  • 4 TBS ginger juice
  • 2 cup warm water
  • 1 TBS sea salt

Preparation

Cut Tempeh in cubes, then cut separately the stems of mushrooms in similar size to tempeh cubes and the head of the mushroom in larger square pieces.
In a deep pot, heat up the oil, saute the onion for 2-3 miutes until translucent.

Add the stems of the mushrooms and saute for 2 minutes, before adding in the Tempeh and stirring to get nicely brown all around. Continue adding the mushroom heads and keep stirring the mix for 2-3 minutes.
Add the scallions and saute for a minute.
Dilute the White Miso in 1/2 cup of water and add it in the pot, along with 2 TBS ginger juice.
Let the mixture cook down the liquids to half.

Meanwhile, coarse chop the greens and place them in the pot,
together with the rice and warm water.
Adjust the salt according to your taste (perhaps 1/2 ts is fine…).
Let the mixture simmer for 20 minutes.
Prepare Kuzu starch by diluting it in the lemon juice and the rest 2 TBS of ginger juice.
Pour in Kuzu and stir well. Let it cook in low fire for 3-4 minutes so that Kuzu creates a nice smooth texture and binds nicely the soup.
Add the dill, and remove for the fire.

Serve the soup steaming warm and enjoy… a vegan Easter!