Yummy miso soup
There are many paths up the mountain. This is true for meditation and it is also true when making soup. When it comes to miso soup, the variations are endless.
Miso soup was first mentioned about 750 years ago, when Japan was ruled by warriors. Traditionally, miso soup was eaten for breakfast. Many Japanese families continue this tradition. Miso started showing up in health and natural food stores in the US in the crunchy granola days of the 1960’s and as Macrobiotics became a growing trend in this country.
Miso soup has many health benefits. Its a great source of zinc, manganese and copper. Miso, an anti-carcinogen, is also effective in reducing the effects of radiation, smoking, air pollution and other environmental toxins. The darker the color of miso, the more potent its medicinal properties.
If you talk to a macrobiotic counselor, they will tell you even more benefits of miso soup. The Kushi Institute is a great resource for all things “macro”. You can even go on a cruise with the macro folks by clicking here.
When it comes to making a quick, nutritious bowl of soup, Miso can’t be beat!
Simple Miso Shitake Soup
Serves 4
Shiitake stock lends an especially rich flavor to this hearty soup. Other vegetables or ingredients such as tofu may be added or substituted, but if shiitakes are omitted, it is best to start with vegetable or kombu stock rather than water.
6 cups water
5 dried shiitake mushrooms
1 carrot, sliced
1 ½ cups chopped greens (such as kale or mustard greens)
¼ cup barley or brown rice miso
Soak shiitake in the 6 cups water overnight or for at least two hours.
Remove shiitake, cut off and discard tough stems, thinly slice the caps, and place in a pot with the soaking water.
Bring to a simmer, add sliced carrot, and cook for 5 to 10 minutes.
Add greens and cook for 5 to 10 minutes more.
Turn off heat.
Dilute the miso in a little of the broth, then add to soup.
Allow to steep briefly before serving
