Basic Miso soup

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Basic Miso soup

Source: Cooking the whole foods way

 

 

3 cups spring water or filtered water

3 (1 inch) pieces wakame, soaked until tender (about 3 min) and diced

Several peiced of each of a few vegetables, such as onion sliced, daikon

matchsticks, carrot tounds, finely shredded chinese cabbage or head of

cabbage and diced winter squash

3/4 to 1 1/2 teaspoon brown rice miso

green onions, thinly sliced, for garnish

 

bring water and wakame to boil over medium heat. Reduce heat to low,

cover and simmer about 3 min. Add vegetables and simmer, covered, over

low heat 3 to 4 minutes, until just tender.

 

Remove a smal bit of hot broth, add miso and stir until dissolved. Stir

miso mixture into the soup and simmer, uncovered, without boiling. 3 to

4 min. more. Garnish with green onions and serve hot.

 

Makes 4 servings

 

NOTE: it is very important that you do not boil the miso. The

benificial enzymes present need warmth to activate, but boiling them

will destroy ther benifits. leaving you only with the flavor.

 

Garnishing isn't arbitrary or done simply because it makes soup look

beautiful, which, of course it does. Garnishing adds a final touch of

freash, light energy toa soup that has cooked over fire for several

minutes. All soups need that kind of freashness. You can use anything

raw and fresh, such as green onions, parsley, sprouts, or grated carrot,

daikon, or gingerroot, to name just a few options