This soup looks very ordinary, but under the flat appearance it’s a bunch of raw spices and nutty touches. It’s nutritive and surely detoxing as the ingredients are all very healthy.
Soybeans, called daizu in Japanese. They are dry. They are the ingredient to make tofu, natto and other soy products. This time I soaked them longly and boiled to eat them as a vegetable. They are a source plant based proteins.
Cooked. The skin go away on this photo because I froze them and thawed a bit quickly.
Sobacha (buckwheat tea) is made of broken and roast buckwheat kernels. It’s a delicious caffeine-free drink.
I keep the grounds after infusion. As you can see they take lots of volume and become soft. Of course, and I eat them. It’s a pleasant nutty grain, a bit too strong on its own. So let mix that in.
Diced ginger. It’s excellent for digestion.
Frozen sancho peppercorns(Sichuan pepper). It has a sour and fragrant power not unlike ginger. Both go well together. I’ve mixed all the ingredient listed, added water and reheated, then I’ve diluted a tbs of miso and blended in a 3 tbs of ground freshly roast sesame.
Warmth from the plate, mmmm…