(This recipe appeared in the January, 2011 issue of A Healthy You).
Prep Time: 5-10 minutes
Cooking Time: 10-15 minutes
Yield: 4-5 servings
- 4-5 cups spring water
- 1-2 inch strip of wakame, rinsed and soaked 5 minutes in 1 cup of water until softened 1-2 cups thinly sliced vegetables of your choice (see notes)
- 2-3 teaspoons barley miso
- 2 scallions, finely chopped
- Chop soaked wakame. Discard soaking water or use on houseplants for boost of minerals.
- Place water and wakame in a soup pot and bring to a boil.
- Add root vegetables first and simmer gently for 5 minutes or until tender.
- Add leafy vegetables and simmer for 2-3 minutes.
- Remove about 1/2 cup of liquid from pot and dissolve miso into it.
- Return it to the pot.
- Reduce heat to very low; do not boil or simmer miso broth.
- Allow soup to cook 2-3 minutes.
- Garnish with scallions and serve.
- Add cooked grains at the start of making the soup. They will become nice and soft.
- Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20 minutes.
- Add cubed tofu toward the end.
- Add bean sprouts toward the end.
- Any combination of vegetables can be used in miso soup. Here are some classic combinations:
- onion-daikon: cleansing
- mushroom-kale: mildly sweet
- onion-winter squash-cabbage:great in wintertime
- leek-corn-broccoli: great in summertime
- Season with 1/2 teaspoon ginger juice for an interesting twist.
*If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.