Healing Miso Soup
2-3 red onions, coarsely chopped, keep the peels
1 fennel bulb, cut into quarters
4-5 garlic bulbs, peeled and smashed
5-6 carrots, coarsely chopped
1-2 Tablespoons tumeric
2 teaspoons of whole black peppercorns
1 tsp sea salt
12 cups water
1 kabocha squash, washed, cut up and seeded
1/2 cup miso, strained into the soup
One firm package of tofu, cubed
Combine all ingredients including the onion peels except the miso, tofu and kabocha squash.Simmer for one hour or more. Strain the vegetables.
While the vegetables are simmering, place the kabocha squash into a saucepan. Add water to cover up to half of the squash, cover and steam until the squash flesh is soft. Pour the kabocha broth into the other vegetable broth. Save the kabocha to eat as a side vegetable with a dribble of coconut oil and sea salt.
Put the miso into a fine strainer. Dip the strainer into the liquid and press the back of a spoon into the miso to squeeze out the liquid and leave the solids. Add the tofu. Heat but Do NOT boil.
Serve and Enjoy!