Immunity-Boosting Miso Soup

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Immunity-Boosting Miso Soup

Recipe created by Lisa Guy - 'Art of Healing'

 

 

A healthy recipe for miso soup that can help to promote 'friendly

bacteria' within the gut, helping to prevent a range of conditions

 

 

1/2 cup wakame -OR- kombu seaweed

1/4 cup miso paste (gen mai)

4 shiitake -OR- reishi mushrooms (dried -OR- fresh)

1 1/2 cups chopped vegetables (leek, onion, carrot, cabbage,

turnips, potatoes, sweet potatoes)

4 to 5 cups water (-OR- vegetable stock -OR- seaweed soaking water)

1 teaspoon sesame oil.

1 teaspoon ginger, grated

1 clove garlic, minced

 

 

1. If you are using dried mushrooms, soak mushrooms in boiling water

for one hour, discard the stems and soaking water.

 

2. Soak seaweed in water (wakame: 20 minutes, kombu: 4 minutes), keep

soaking water. Cut seaweed into strips.

 

3. Saute seaweed and vegetables in a pan with a little oil.

 

4. Add water and bring to boil. Reduce heat to low and simmer covered

for 10 minutes. Then add tofu pieces.

 

5.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).

 

6. Garnish (seeds, toasted nori flakes, chives, parsley).

 

 

Serves 4.