Introduction:
Great for you and your gut.


Serves 2

Difficulty easy


Indredients:
  • • 1 ltr water
  • • 2 g dirt(y) hand harvested dried wakame, break or chop into ¼ inch pieces *
  • • 1/3 cup organic white miso paste
  • • Handful spring onion whites and greens, finely sliced
  • • 250 g organic silken tofu, cut into 1 inch cubes
  • • A dash light Japanese soy sauce
  • • A few drops sesame oil
  • • *dirt(y) hand harvested wakame comes from Storm Bay, Tasmanian

Bring water to a slow simmer. Add the wakame and simmer for 2 mins.

Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Try not to get too excited with temperature as Miso is “living food” and boiling it will kill the probiotic-good-guys which make your guts happy.

Recipe by Simon Bryant, dirt(y)

dirt(y) products:
Kabuli chickpeas, Yorke Peninsula SA
Baby red lentils, Yorke Peninsula SA
Big red bolt lentils, Yorke Peninsula SA
Pearl white peas, Yorke Peninsula SA
Aquadulce broad beans, Kangaroo Island SA
Royal baby blue lentils, Rupanyup, VIC
Sunset red masoor dal, Wimmera, VIC
Bengal gold chana dal, Darling Downs QLD
Hand harvested dried wakame, Storm Bay TAS
Hand harvested fresh wakame, Storm Bay TAS
Raw pressed red skin peanut oil, Kingaroy QLD
Raw unfiltered honey, CBD & various suburbs, SA

Get dirt(y) 
Head to ‘our stuff’ on the website and scroll down to ‘get dirt(y)’ for our (limited) online products  or chuck an email to janette@dirtyinc.com.au  and she’ll happily process a bespoke order with you.

Credit Image: Jacqui Way Photography

About the Author

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With a career spanning more than 20 years Simon Bryant is more than a chef. After completing a 10 year tenure as  exec chef at the Hilton Adelaide Simons day job is now as creative director for the longest running national food festival in Australia; Tasting Australia.

For more on Simon, visit Simon Bryant or Dirt(y) Food

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