The flavors of wakame, daikon and carrots come together just right to make this Miso Soup recipe one you come back to again and again.
“Feel Good Food” (Hardie Grant Books, 2013), by author Tony Chiodo, offers more than 200 recipes for whole grains, beans, noodles, seafood and soy, and gives expert advice on using more unusual ingredients, such as sea vegetables, natural condiments, good oils, alternative flours and natural sweeteners.
Feel Good Food(Hardie Grant Books, 2013) is an inspiring and heartfelt cookbook for anyone who loves real food. This simple introduction to cooking with whole foods shows you how to use a range of alternative ingredients, as well as fresh produce, to create healthy, delicious and balanced meals. This Lemony Leek and Cauliflower Soup recipe comes from the section “Soups.” This Miso Soup recipe comes from the section “Soups.” For more recipes, see the original article, 4 Healthy Soup Recipes: From Miso to Wheat Berry.
Miso is a pick-me-up soup I enjoy as a winter breakfast, or a light evening meal. This soup is based on a few sliced vegetables in water, enriched with digestive-strengthening miso. White miso is sweet and creamy, while darker miso varieties, such as brown rice and barley miso, are more concentrated, saltier and deeply strengthening. A cup of miso a day keeps depression at bay!
• 1/2 onion, finely sliced
• 2 1/4 inch piece of wakame, immersed in water for 30 minutes, then sliced finely
• 3 dried shiitake mushrooms, soaked in 1 cup water for 10 minutes, stems removed and thinly sliced (reserve the soaking water)
• 1/2 carrot, cut into fine matchsticks
• 1/2 daikon, thinly sliced into half moons
• 1 tablespoon barley miso
• 3 1/2 ounces Chinese cabbage or bok choy (pak choy), sliced into 2 cm (3/4 in) pieces
• 2 tablespoons finely sliced spring onions (scallions)
1. Bring the onion, wakame, shiitake and soaking liquid and 4 cups water to the boil over high heat.
2. Reduce the heat to medium, cover and simmer for 15 minutes.
3. Add the carrot and daikon and simmer for a further 3 minutes. Reduce the heat to very low so that the water stops boiling.
4. Put the miso in a bowl, pour in some broth and mix until the miso dissolves.
5. Add the diluted miso to the pan with the cabbage or bok choy.
6. Increase the heat and simmer, without boiling, for another 3 minutes.
7. Ladle the soup into bowls, top with spring onion and serve warm. Serves 4.
This excerpt has been reprinted with permission from Feel Good Food: Wholefood Recipes for Happy, Healthy Living by Tony Chiodo and published by Hardie Grant Books, 2013.
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