Included in my New Year’s resolution to lose weight was to eat healthy. More than that, I wanted to find foods that naturally were good for you and addressed particular needs. I want to understand food better and which foods are better for what ailments or to sustain what in your body. There is a world of food, herbs and essential oils out there just waiting for me to discover them. I have already given up on high fructose corn syrup, partially hydrogenated oils, excessive sugar, processed foods and high fat foods. I cannot always say I have stayed far from sugar and fat so far this year. However, chemicals are being traded for organic fare as much as possible. Losing weight is not enough since a thin body does not always equal a healthy body.
So I was happy when emailed a unique recipe by Jean Richardson of Gold Mine Natural Foods. Since, I have enjoyed reading the site and learning more about Miso. I have always enjoyed a cup of Miso but never thought of it outside a Chinese restaurant or that it could be good for your digestive system. While the ingredients are not “on hand” for most, this soup is quite good and very easy to make. Hope you enjoy!
New Year’s Resolution Miso Soup
A cup of miso soup for breakfast every morning will start your day right. It “sets the tone” for your digestive system. You will feel noticeably better in a week or two!
Ingredients:
4 c. water
2 Tbsp. Wakame (dried seaweed) (a 1 or 2” piece), soaked and cut into small pieces
3 Shiitake Mushrooms (dried), soaked and sliced (or fresh is ok)
2 Tbsp. fresh daikon radish thinly sliced into matchsticks (red radish is ok)
2 Tbsp. fresh tofu, diced
2 Tbsp. scallions, thinly sliced
2 Tbsp. Ohsawa® Organic Unpasteurized Miso (Barley or Brown Rice)
Instructions:
Bring water to a boil. Add wakame, shiitake mushrooms, and daikon. Simmer until shiitake is soft, about 10 minutes. Add tofu, simmer 1 minute. Stir miso in to dissolve. Adjust to taste. Add scallions and serve.
My favorite fast method:
Simply crumble a bit of dried wakame into the water without soaking, and add whole dried shiitake to cook without first soaking and slicing.
While wakame and shiitake are cooking, slice the daikon and add to soup.
When shiitake are soft, remove them from the pot, discard the tough stems, slice shiitake and add back into soup.
While daikon is cooking, dice and add tofu.
While tofu is cooking, slice scallions and add to soup.
Season to taste with miso.
Note: It’s ok to make enough for two days and gently reheat the next day.