Miso Soup

4 cups water

3" strip dried kelp, but into thin ribbons

1" knob fresh ginger, roughly chopped

2 small carrots, sliced into coins

1/2 bundle Asian noodles such as buckwheat soba

1/2 bunch greens (kale, cabbage, bok choi, Asian stir fry greens)

2 tablespoons miso paste

1. Bring water to a boil with kelp, ginger and carrots.  

2.  Once boiling, add noodles and greens.  When noodles are tender, turn off heat.

3.  Ladle broth into 4 bowls, and add 1/2 tablespoon miso paste to each bowl.  Stir gently to dissolve.  It is important not to boil miso, for it will lose its healthy properties.

Colorful Winter Salad

1/2 lb carrots, washed and trimmed

1/2 head purple cabbage

1/2 lb beets of any color

2-3 scallions

Small bunch cilantro or parsley

1/4 cup olive oil

1/4 cup apple cider vinegar

1 Tablespoon soy sauce

1 teaspoon pepper

1 Tablespoon sesame seeds

Juice of 1/2 a lime (optional)

1.  In a food processor or with a box grater, grate the carrots, cabbage and beets to similar size shreds.  Chop the scallions and herb finely.

2.  Whisk the olive oil, vinegar, soy sauce, pepper, sesame seeds and lime if using in a small bowl.

3.  Mix all the vegetables together in a large bowl and pour the dressing over the top.  Mix well and serve immediately, or chill and serve later when the flavors will be more intense.