Miso soup is just one of those things that is so nourishing and healing for the body.
Here’s why this food is beneficial: It's high in amino acids and contains trace amounts of vitamin B12, which is essential for overall health. As a live food containing lactobacillus, it aids in digestion and nutrient assimilation. Additionally, it has alkalizing properties that promote resistance to disease. For optimal benefits, combine it with vegetables and avoid overcooking—add it just before removing from the flame. Be mindful of its high salt content; excessive consumption can lead to health issues such as weakened heart and nervous system. Furthermore, it is extremely healing for the kidneys and supports the water element (see the post titled: Balancing Your Energy with the Elements). It's a great way to boost your energy in the morning, helping you feel grounded and ready for the day, and it can also help alleviate coffee withdrawal symptoms. To learn more about live fermented foods and their health benefits, see the post titled: Candida? What It Is and How to Overcome It.
Ingredients:
3 or 4 of any vegetables you like, my favourite are: carrot, celery, onion, swede, spring onion, parsley, bean sprouts, broccoli, cauliflower, peas, green beans,
A piece the size of your thumb of wakame seaweed
Miso
Fresh ginger root
Optional: Unrefined oil for sautéing
Method
Sauté Onion (optional):
For added flavor, sauté an onion at the bottom of a pot for a few minutes. 2. Add Water:
Add water to the pot, adjusting the amount based on how many portions of soup you want to make. 3. Add Vegetables and Seasonings:
Add all the vegetables you want, except for greens like spring onions or parsley (add these at the end for freshness).
Include ginger root and cut wakame into small pieces.
Let cook for about 15 minutes until all the vegetables are soft. 4. Add Miso:
Add 1 teaspoon of miso per bowl of soup.
Stir in the miso and turn off the heat. Do not cook for more than 30 seconds to preserve the beneficial properties of the miso. 5. Serve:
Add the fresh greens like spring onions or parsley just before serving for added freshness.
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