Miso soup
category: soups | season: anytime | uploaded: 12 February 2012
Miso is a fermented soya product which has been used around the world for centuries. It is known for it's medicinal and healing qualities. It is particularly beneficial for the intestines due to its high content of lactobacilli which is a result of the lactobacillus fermentation process by which it is made. It can be used in soups, sauces and other dishes to flavour food and to add that extra healing quality.
ingredients
- 1 cup of squash (small cubes)
- 1 carrot (diced)
- 2 stalks of celery (diced)
- 3 cups of water
- 1 strip of wakame
- dark miso
- spring onion (for garnish)
- tofu (cubed)
instructions
- Place water in saucepan and bring to a boil. Add the squash, wakame & carrots. For the wakame, you can soak it first and then cut it or you can use scissors to cut straight into the pan.
- Simmer for 10 minutes. Then add the celery & tofu. Simmer for 10 minutes until all vegetables are soft.
- Now it's time to add the miso. Scoop out some water a ladle or a cup. About 1/4 of a cup of water should be enough.
- Place the water into a small bowl, suribachi or keep it in the cup. Add 1-2 tablespoons of water & stir well to form a smooth paste.
- Then add to the soup being careful not to boil. When miso is boiled it destroys the enzymes and greatly reduces the healing qualities.
- Serve with finely sliced spring onions.