Miso Soup allows proper bowel function and creation of Vitamin B. Miso is an ideal winter soup. Any vegetable and grain can be used making a hearty meal that tastes very meaty.
Ingredients
Ingredient Checklist
1 strip seaweed (wakame)
1 Shitake Mushroom
Celtic Seas Salt
1 Onion
Assorted Vegetables (BUT AVOID potato, sweet potato, capsicum, tomatoes and eggplant)
Ginger or Shallots to activate
Directions
Bring water to boil in medium saucepan
Add finely cut strip of seaweed + ½ shitake mushrooms. Simmer for 20 mins.
Sauté onion in fry pan. Add sea salt to seal and inhibit acid.
Continue to sauté any vegetables you wish until cooked.
Turn saucepan down to very slow simmer and add sautéed vegetables to pot.
Allow to simmer gently for 10 mins.
Take a cup of stock from the pot and add tbsp. of Miso paste.
Dissolve.
Once dissolved add half a tsp. of Ginger and return to saucepan.
Allow to gently cook/heat for 10 Mins before serving with a garnish of spring onions.
NEVER BOIL MISO – it will kill off the live probiotics.
Notes on preparing and eating miso paste and soup[1]:
Refrigerating Miso Paste
DO NOT store miso paste in the fridge – it will kill off the live probiotics.
Adding the Miso Too Early
Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that’s also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock. Slurp on.
Adding the Miso Directly to the Soup
Make a “miso slurry” before adding it to the stock. Mix miso with a bit of the warm broth and whisk it so that it dissolves fully, then pour it back into the warm broth. I usually do a ratio of 1 tablespoon of miso to 1 to 1½ cups water
Not Serving it Right Away
If you let your soup sit before serving, not only will it get cold, the miso will settle to the bottom. If this happens, not to worry: “A quick whirl with your chopsticks will stir it back up.”
[1] http://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-miso-soup
