140g kelp noodles • 1 1/2 tsp baking soda, mixed with some warm water •
1 tbsp organic black bean soya sauce • pinch of salt • 1 zucchini, peeled and spiralized • 1/2 carrot, peeled and spiralized
1 Soften kelp noodles by soaking in a baking soda solution for 30 minutes.
Remove, rinse and drain.
2 Allow to marinate with organic black bean soya sauce and salt.
3 Dehydrate kelp noodles and zucchini at 45˚C for 1 to 2 hours.
Circular Kelp Head Ingredients
24g dried circular kelp head • 150ml filtered water • 2 tsp organic coconut sugar •
2 tsp organic black bean soya sauce • some green lime juice • 1 sprig coriander, chopped • 1/8 tsp ground Sichuan peppercorn • 1/8 tsp chilli powder
Rinse dried circular kelp head and soak in filtered water. Keep the soaking solution to make the broth. Marinate drained circular kelp head with other ingredients for at least an hour.
Marinated Vegetables Ingredients
1 bunch organic green leaf vegetables (arugula, baby kale or baby spinach) •
pinch of salt • dash of flaxseed oil
Marinate veggies with salt and flaxseed oil.
2 1/4 cups filtered water • 20g organic cashew nuts, soaked for 4 hours •
1 tbsp organic black bean soya sauce or tamari • 1 tbsp organic chickpea miso •
2 tsp organic coconut sugar • solution from the soaking of the dried circular kelp head
Blend all ingredients in a high-speed blender for 1 minute or till warm.
2 tsp dried wakame, rinsed • 2 cherry radishes, cut into thin slices • 2 cherry tomatoes, cut into pieces
some coriander • 1/2 tsp organic raw sesame seeds, soaked for 8 hours and dehydrated at 48˚C
Put kelp noodles, “zucchini noodles” and “carrot noodles” in a bowl. Top with remaining ingredients. Pour in broth. Garnish and serve immediately.