Monday, February 15, 2010

Miso Soup

     Miso is a great, live food that helps to restore the health of your digestive tract, thereby affecting the rest of your whole body. It is a type of probiotic - similar to the supplements that are so popular. Miso is a thick paste made from fermented whole grains and soybeans. When something is fermented, it is naturally partially broken down, so it makes it easier to digest and assimilate, even if you had previously had a difficult time with that particular food. Miso comes in dark, medium, and light varieties. The dark misos should be eaten in the colder winter months. Use the medium in the spring and fall, and the light varieties in summer.
     The easiest way to eat miso is in soup. It is very easy to prepare and quite delicious. Since miso is a live food; meaning it has live, healthy microorganisms, like lactobacilus, it should NEVER be boiled.


1 1/2 cup water, or soup stock (fish, veggie, chicken)
1 1/2 cup mixed, chopped veggies (broccoli, sweet potato, carrots, kale, collards, onions, seaweed - whatever you like)
~ 1 TBSP miso - to taste

Put the water or stock in a sauce pan and add the harder veggies. Bring to boil, then reduce to medium. Add the softer veggies and cook till all veggies are BRIGHT in color - not dead. So, the carrots and sweet potatoes might take 7-8 minutes, where the broccoli and onions about 5, and greens about 2-3.
While veggies are still cooking, take about 1/4 cup of the water out and put into a seperate bowl. Add the miso. Stir till dissolved. Take the soup off the flame. Add the miso, stir, and enjoy!

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