Miso Soup Recipe
- 4 C. water
- 1-2 C. chopped organic vegetables (see note)
- 1 1/2 Tbs. of dark organic barley
- Miso Firm tofu, diced into 1/2 inch cubes
- 3-inch piece dried wakame seaweed (found in most health food stores)
- 2 shitake mushrooms, organic, dried (Can pre-soak per package instructions.)
Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Lower heat, cover, and simmer until vegetables are tender (about 8-15 minutes depending on the vegetables used). After vegetables have simmered for about 5 minutes, place a 1/4 C. hot vegetable broth from the pot in a separate bowl. Add miso to bowl and mix until miso becomes a wet paste. Add tofu to bowl of miso mixture and set bowl aside until vegetables are tender. Tear seaweed into small pieces and add to the pot.
When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.
Note: Choose organic vegetables such as broccoli, carrots, scallions, celery, onions, bochoy, daikon. Vary vegetables each time. Include leafy greens often.
Yield: 2 servings