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Miso Soup

Miso Soup

Miso Soup

Miso Soup

Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups.

Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract.  As a result, the blood that nourishes the balance of the body is much stronger.  The quality of our blood creates the people we are, and the health we possess.

This basic miso soup should be a daily staple of your diet.  It encompasses the use of sea vegetables to mineralize the blood and a variety of fresh vegetables.  The balance of these ingredients creates a strengthening energy vital to life.  Miso has been used for centuries in the Orient as a remedy for cancer, weak digestion, low libido several types of intestinal infections, lowering cholesterol, and so much more and is one of the world’s most medicinal foods.

5 inch piece of Kombu

2 dried shitake or maitake mushrooms

6 inch piece of wakame

1 onion diced

1 carrot diced

1 celery stick diced

Spring or filtered water

1 teaspoon miso per cup of soup

1 tbsp Freshly grated ginger juice

Spring onions finely diced for garnish

Cooking instructions;

Soak the Kombu and dried mushrooms in 1.5 litres of filtered water for 30 minutes.  Remove the mushrooms, dice them (discarding the stem as it can be bitter tasting) and place back in the pot.  Bring the stock to a boil then lower heat and simmer for 10 minutes (This stock is called DASHI in Japan and is the base for many noodle dishes, stews, sauces as well as soups)

Soak the wakame for 10 minutes and then cut into small pieces with kitchen scissors.   Add the wakame and the soaking water to the pot and simmer for 10 minutes.

Add the rest of the vegetables to the pan and bring back to a boil then simmer for 20 minutes.  Whisk miso with a little of the broth and then add to the soup and simmer for 3 minutes.  Do not allow the miso to boil or it will destroy the enzymes.  Stir in the ginger juice. Serve hot with finely chopped spring onions to garnish.  You can add cubed tofu or soba noodles to make the soup more of a meal

You may add some diced garlic or ginger juice squeezed from grated ginger as I have done here on this recipe for a different taste.  Add any leftover cooked grains such as millet, short grain brown rice or quinoa to your soup and make it more of a lunch or meal. You can place a small piece of lemon in the bottom of each bowl and then pour in the soup.  This aids in liver cleansing and adds vitamin c.

In good health

marlene-signature

 

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