Hemp Chinese Sausage Soup

Here is a delicious hot soup that is simply a ginger/miso broth over cabbage and carrots with chopped “hemp chinese sausage.”   See our sausage recipe here.

Chinese sausage is incredibly unhealthy, with lots of sugar, animal fat and salt. Our “hemp” version of this “bad for you” and addictive food is versatile  enough for soups, salads or the main course.

For this recipe, may we suggest that you make plenty of our hemp chinese sausage ahead of time, and freeze it whole or crumbled for use in a variety of dishes including this soup.  Using it fresh from the dehydrator is always best, of course!

You will need:

1/8 cup miso

2 tbs fresh grated ginger

1 tsp or more of vegetarian XO sauce  (available at asian grocers) you may sub with chinese hot pepper + 2 cloves chopped garlic if XO isn’t available

2 tbs mirin (0r white wine if mirin is not available)

1 tsp dashi stock or braggs aminos or soy sauce

1 extra tsp of braggs or soy sauce

2 tbs shredded untoasted nori wrap

3 cups of water

1 cup shredded cabbage

1/2 cup shredded carrots

1/4 cup shredded daikon

1 tbs chopped cilantro for garnish

2-3 hemp chinese sausages warmed in the dehydrator

Mix the raw cabbage, carrots and daikon together in a bowl and prepare 4 bowls with vegetable shreds evenly distributed in all.

Bring the water to a rolling boil, remove from heat and set aside.

Combine the miso, xo sauce, mirin, dashi, soy sauce/braggs, ginger and shredded, dried nori  – add to the hot water which has been removed from heat and stir for a minute.

Pour hot broth over the bowls of shredded vegetables.

Remove warm sausages from the dehydrator and chop.  Sprinkle on top of soups. Now distribute the chopped cilantro garnish evenly over the 4 bowls.  Serve.

*Please note that this soup is quite spicy.

Tags: chinese sausage, hemp meat, soup