1 tsp Clearspring wakame flakes) or 1x 5 inch piece wakame (pre-soaked) and cut into small pieces)
4 or 5 rounded or heaped tsp of Clearspring miso paste or to taste (approx. 1 tsp miso per bowl of soup)
Freshly grated ginger juice about 1 tbsp.
Thinly sliced white or spring onion for garnish
In a soup pot soak the kombu and maitake mushrooms in two cups of water for 20 minutes. Using sharp kitchen scissors cut the maitake into small pieces. Place in a soup pot and add another 4 or 5 cups of water. Bring to a boil and then cook on low simmer for 10 minutes. Add the spring onions and wakame flakes and cook 5 minutes. Place the miso paste into a small mesh strainer and lower into the broth, using a spoon stir until the paste is dissolved. Add the ginger juice and garnish with finely diced spring onions. The ginger juice aids in digestion and facilitates the cells uptakes of sugars.
Tip; do not boil the miso – it has so many living microorganisms which is a wonderful digestive tonic.
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.