Mother Earth Living

The Goodness of Garlic: Japanese-Style Soup

Celebrate 2004’s Herb of the Year.
By Susan Belsinger
January/February 2004
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Serves 6 to 8
This is a warming, one-pot, peasant-style soup, usually served with a bowl of rice. It’s a hearty cool-weather meal and is full of vitamins and minerals, as well as health- giving foods.

  • 6 cups miso broth
  • 1½ ounces dried shiitake mushrooms, reconstituted in warm water
  • 3 or 4 small hot dried chiles
  • 6 cloves sliced garlic
  • 2 teaspoons freshly grated gingerroot
  •  Small handful broken or snipped kombu or alaria seaweed pieces, optional
  • 4 ounces Japanese soba (buckwheat) noodles, broken in half
  •  2 to 3 cups coarsely chopped cabbage or bok choy
  • 1 cup sliced fresh mushrooms
  • 1 cup tofu, cut into ½-inch cubes, optional
  • ½ cup thinly sliced scallions
  1. In a large soup pot, heat broth for 5 minutes. Add shiitake mushrooms, dried chiles, garlic, gingerroot, seaweed, if desired, and noodles. Cover and barely simmer for about 5 to 10 minutes. Add another cup of water if soup seems too thick.
  2. Add cabbage, mushrooms and tofu, and cook 5 to 10 minutes more. Add scallions and cook 5 minutes more. Taste for seasoning and serve hot. 

 Click here for the original article, The Goodness of Garlic.








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