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Miso soup with broccoli and sesame seeds



In preparing this soup, the sesame seeds are ground in a suribachi, a traditional ribbed mortar, used in conjunction with a surikoji, or wooden pestle.

Roasted sesame seeds are often used as a garnish in macrobiotic cooking, and the roasted seeds are ground with sea salt to make the popular macrobiotic condiment, gomasio. 








The broccoli flowers and stems are cut into pieces The cooked broccoli is removed from the cooking water The roasted sesame seeds are ground in a suribachi The miso is puréed with the sesame seeds and a quarter cup of the soup broth Miso soup with sesame seeds and broccoli