Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. 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. It is one of the world’s most medicinal foods.
Cooking Instructions
- Soak the Kombu and dried mushrooms in 6 cups of filtered water for 30 minutes.
- Remove the mushrooms, dice them (discarding the stem as it can be bitter tasting) and place back in the pot.
- Bring the stock to a boil then lower heat and simmer for 10 minutes (This stock is called DASHI in Japan and is the base for many noodle dishes, stews, sauces as well as soups.)
- Soak the wakame for 10 minutes and then cut into small pieces with kitchen scissors.
- Add the wakame and the soaking water to the pot, along with the vegetables and simmer for 20 minutes.
- Whisk miso with a little of the broth and then add to the soup and switch off the heat.
- Do not allow the miso to boil or it will destroy the enzymes.
- Serve hot with finely chopped spring onions to garnish. You can add cubed tofu or soba noodles to make the soup more of a meal.
Variations: You may add some diced garlic or ginger juice (squeezed from grated ginger) to your miso soup for a different taste. Add any leftover cooked grains such as millet, short grain brown rice or quinoa to your soup and make it more of a lunch or meal. You can place a small piece of lemon in the bottom of each bowl and then pour in the soup. This aids in liver cleansing and adds vitamin C.
