1/4 Cup Dulse seaweed, sliced
1/4 T. Cayenne pepper
1/4 Cup Wakame seaweed, chopped
Nama Shio (Uminosho)
3 T. Unpasteurized Miso
1 Daikon, grated
5 Cups Hot water
1 Carrot, grated
5 oz Tempeh (Cut in 1/4″ cubes) (optional)
1/4 tsp Orange Rind or
1/2 Cup Orange Juice (freshly squeezed)
1/2 Cup Scallions, minced
Put all ingredients except for the Orange Juice in an oven safe bowl (such as Corning ware) and leave in an Excalibur dehydrator at 108 degrees F for 1 to 2 hours. OR – for slightly cooked version – Heat one tablespoon water in a pot. Saute ginger in this water over medium heat for about one minute, stirring constantly. Add the rest of the water, the (optional) tempeh and the dulse. Simmer for about 15 minutes over very low heat. Remove from heat. Add miso, vegetables including the wakame seaweed, scallion, salt and pepper. Mix with the Orange Rind or Juice and serve. Best if a slow cooker or Crock Pot is used on a low setting.
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