Mighty Miso Soup
A hearty, delicious year-round soup. Miso, a fermented soy, and the seaweed wakame are also excellent for the immune system.
Ingredients:
1-2 inch strip of wakame rinsed and soaked 5 minutes in 1 cup water, until softened
1-2 cups thinly sliced vegetables of your choice, see note
4-5 teaspoons barley miso
2 scallions, finely chopped
4-5 cups spring water
Directions:
Chop soaked wakame and discard soaking water. Place water and wakame in a soup pot and bring to a boil. Add root and ground vegetables first and simmer gently for five minutes or until tender. Add leafy vegetables and simmer for 2-3 minutes. Remove about 1/2 cup of liquid from pot and dissolve miso in it. Return it to the pot. Reduce heat to very low, do not boil or simmer miso. Allow this to cook 2-3 minutes. Garnish with scallions and serve.
Variations:
Add cooked grains at the start of making the soup; add cubed organic tofu toward the end; season with 1/2 teaspoon of ginger juice; etc.
Notes:
Any combination of vegetables can be used in miso soup. Here are some classical combinations: onion-daikon; onion-carrot-shiitake mushroom-kale; onion-winter squash-cabbage.
* This recipe is taken from The Institute for Integrative Nutrition