INGREDIENTS
1 cup
Bean sprouts
2
Carrots
2
Celery stalks
1 cup
Edamame
4 cloves
Garlic
1 tbsp
Ginger, fresh
3
Green onions
1
Japanese sweet potato
4
large stalks Kale
1
Yellow onion
7 oz
Tofu, extra firm organic
5 tbsp
White miso paste
1
Sea salt
2 tbsp
Olive oil, extra virgin
6 cups
Water