INGREDIENTS

• 1-2 tbsp of miso paste
• handful of dried, shiitake mushrooms, sliced
• handful of wakame seaweed flakes or other seaweed of your choice
• meat of 2 young coconut scooped out and cut into thin strips
• zucchini and/or Carrots for ‘noodles’
• water

METHOD

• Using a mandoline or knife create very thin slices of the  zucchini and carrots
• Scoop out the meat of 2 young coconuts and cut into thin strips
• Place water on the stove to start warming up, and while you’re waiting for it add the seaweed and shiitake to each of the bowls.
• When the water is warm enough ( 118F) , add enough to the bowls to cover the seaweed and dried shiitake and allow them to soak and soften.
• Place the noddles in the bowl and serve.
• Simple yummy raw miso noddle soup – great as a snack or quick lunch!