This recipe is from the July 2015 macrobiotic Suppers event.
Source: Barbara Vadnais, Aug. 3, 2012
Ingredients
1
onion (medium dice) 1 teaspoon
olive oil (extra virgin) 2
yellow summer squash 5 cups
water (filtered) 4
ears of corn (kernels cut off, cobs may be used for stock) 2 teaspoons
yellow misoYields:
Additional Notes
- Sautee onion in EVOO until soft.
- Add summer squash with 2 tbsp water and steam till wilted.
- Add remaining water and corn.
- Simmer for 20 minutes or until vegetables are soft.
- Blend with an immersion blender.
- Dissolve miso in a spoonful of water and add to pot. After adding miso, simmer 2-3 minutes but do not allow to come to a boil.
- Add sea salt if necessary.
- Serve hot or cold. Garnish as you wish. (Recipeā¦318)
