A healthy recipe for miso soup to support you through the cooler months ...
Need a boost this winter? health thy self with food. This is one of my all time fovorite recipes for booting the system during the cold and flu season. jam packed with super nutrients, it's sure to get you through this winter.
INGREDIENTS
Half a cup wakame or kombu seaweed
Three tablespoons miso paste (gen mai)
Four shiitake or reishi mushrooms (dried or fresh)
One and a half cups of chopped vegetables (leek, onion, carrot, cabbage, turnips, potatoes, sweet potatoes)
Four to five cups of water (or vegetable stock or seaweed soaking water)
One teaspoom sesame oil.
One teaspoon ginger, grated
One clove of garlic, minced
Three tablespoons miso paste (gen mai)
Four shiitake or reishi mushrooms (dried or fresh)
One and a half cups of chopped vegetables (leek, onion, carrot, cabbage, turnips, potatoes, sweet potatoes)
Four to five cups of water (or vegetable stock or seaweed soaking water)
One teaspoom sesame oil.
One teaspoon ginger, grated
One clove of garlic, minced
METHOD
- If you are using dried mushrooms, soak mushrooms in boiling water for one hour, discard the stems and soaking water.
- Soak seaweed in water (wakame: 20 min, kombu: 4 min), keep soaking water. Cut seaweed into strips.
- Sauté seaweed and vegetables in a pan with a little oil.
- Add water and bring to boil. Reduce heat to low and simmer covered for 10 minutes. Then add tofu pieces.
- Cream miso in a little broth and return to soup. Cook on low heat for a couple of minutes. Do not overheat miso as it will destroy the active lactobacillus (beneficial bacteria).
- Garnish (seeds, toasted nori flakes, chives, parsley). Serves four.
