Shoyu is traditionally produced in a perspective of both health and taste from the most superior products. Traditionally brewed for the bottle that says organic or groups.
If you do not shoyu or tamari, soy sauce, you can use - not the single factor method does not try to stop you.
Elements:
1 cup dried white navy beans. Soak overnight.
1 bay leaves
1 pot vegetable stock
1 teaspoon sea salt
1 pound plum tomatoes
1 small onion
2-3 cloves garlic
1 tablespoon extra - virgin olive oil
1 teaspoon dried oregano
¼ teaspoon dried marjoram
Freshly ground black pepper
1 tablespoon shoyu (or tamari wheat free, if you want to use)
1 bunch arugula or ½ pound of fresh spinach
1 lemon, thinly sliced in rounds.
Methods:
Beans and drain them in a pressure cooker or heavy pot, enter 4 to 6. A bay leaf, stock, and add salt, 20 to 45 min or 60 min for the pressure to simmer until the ship is good and loving.
Boiling water, blanch the tomatoes for 10-15 seconds. The skin will peel and coarsely chop before you do want to remove the seeds inside. The culinary world "Concasse" is called.
Finely chop onions, mince garlic. In a large pot, saute onion and garlic.
Add the tomato, and today, and stir well. Cook for a few minutes
Navy beans with their cooking liquid, add in, add more water or stock if soup is too thick. The remaining sea salt, black pepper, and shoyu or tamari with the season. Simmer 10 minutes.
Before turning off the stove and add one or two minutes between arugula or spinach. A quick turn and tear you to pieces, or it can be.
