Posts Tagged ‘macrobiotic soup’

The snowstorm started at noon Friday. It snowed throughout the night and ended at noon on Saturday. The roads had gotten so slippery Friday night that we could not drive uphill, so we drove downhill. Well, downhill eventually became uphill. If it weren’t for the snow, we would have seen the tire marks on the road. The road was a sheet of ice. We were stuck! My daughter and I got out of the car and pushed uphill while my husband steered the car. We finally pushed our car into a parking space a few blocks from our house and walked home. It was quite a workout. The snow was up to my knees. We were glad to be home.

We were snowed in for the weekend. After some shoveling on Saturday, a bowl of hot Arame Kale Soup was perfect.

Arame Kale Soup is a great alternative to coffee or hot chocolate. It’s nourishing and easy to make. The seaweed and kale are a good source of minerals especially calcium. It is also yin (alkaline) for the body—bringing the body into balance after eating foods that are baked, fried, high in grains or meats.

Sometimes I take some of this soup with me in a thermos as an alternative to coffee or tea when I work in my studio.

Arame Kale Soup

Serves 3


1/4 Cup arame (a sea vegetable)

1/2 Cup filtered water

3 Cups soup stock (chicken, beef, or vegetable)

1/2 bunch of organic kale

1. Rinse arame until water runs clear. Then soak  in 1/2 Cup of filtered water (about 15 minutes).

it will double in size. Drain and rinse 3 more times.

2. Wash kale.

3. In a pot, bring soup stock to a boil.

4. Add kale to the boiling soup stock.

Roughly tear apart each leaf of kale. Sometimes if the stalk is tough, I hold onto the end of the stalk with my left hand, and I wrap my right hand around the entire stalk. I pull with my left hand while my right hand slides along the length of the stalk removing the greens from both sides of the stalk. I then tear the greens into smaller pieces.

I save the tough stalk for soup stock.

5. Cover and simmer until the kale is tender.

6. Add the cleaned arame to the soup.

7. Cover pot and simmer for 10 minutes.

8. Serve in bowls.

Suggestions and Modifications: To make this a complete, balanced meal in terms of its yin-yang (acid-alkaline) properties, a protein (cooked chicken, grass-fed beef, or organic ham) may be added. I usually garnish this soup with some leftover meat. Add a salad and you’ll have a light and nourishing meal.

For protein types, add more meat.

I love to add pieces of grass-fed liver to my soup. Since the other members of my family don’t like liver, I remove a  portion of soup for myself and add the liver in a separate pot. I watch the liver as it cooks so it doesn’t overcook.

Copyright 2009-2010 by Nurturing Wisdom


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