Creamy Cucumer-Wakame Soup with Shitake

This recipe was inspired by another recipe I found on www.hotrawchef.com. It was an entry made by Chef John Kohler. I just slightly changed it up a bit. I hope you like it.

If you get the chance view all the recipes submitted on www.hotrawchef.com and pick your favorite. There are a lot of great recipes, but I picked my favorite one, and favorite chef, Heather Pace! Check it out!!!

Step 1.
Ingredients:
4-6 cucumbers (variety) juiced with skin
1 English cucumber juiced with skin
1 cup coconut meat (thick)
1 cup fresh cilantro
1/4 cup fresh chives
dash ground cayenne
pinch sea salt

Preparation:
Combine all ingredients in a food processor and blend well. Strain to get all the fiber out, and place juice back into blender for Step 2.

Step 2.
Ingredients:
1/4 cup brown rice miso paste
1 cup Young Thai coconut flesh (meat – jelly)
1 tsp. dried Chipotle pepper flakes

Preparation:
Add ingredients and blend will until smooth and frothy. Set aside for Step 3.

Step 3.
Ingredients:
1 generous handful soaked and drained Wakame seaweed (long strands like noodles)
1 cup soaked or fresh Shitake mushrooms
sprigs of chopped fresh chives

Preparation:
Place wakame into serving bowls. Add Shitake mushrooms to each. Pour creamy soup over each bowl to serve, and sprinkle sprigs of fresh chives over top. Soups are ready to serve. This dish can be served cold, or at room temperature.