Rinse the seaweed and bring to a boil in the water together with the grainy vegetable soup. Rinse the carrot, beet, pumpkin flesh, zucchini, melanzani and cut into small pieces. Add the vegetables to the boiling clear soup and cook until al dente, about 12 minutes. Then add the glass noodles, bring to the boil again and season the soup with maso, tamari and safflower oil. Then stir the whole thing well together. Before serving, sprinkle gomasio over the finished soup.
Preparation approx. 35 min.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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