I recommend eating organic miso soup at least three times a week. Miso has been called the healthiest food on the planet, and dates back from approximately 2,5000 years. Among its numerous benefits, it has a very alkalizing effect on the body and strengthens the cardiovascular and immune system It is a complete protein, aids digestion, contains the precious vit B12, lots of nutrients including tryptophan. Its high antioxidant activity gives it anti-aging properties and it offers protection from cancer and radiation.
TRUE MISO SOUP
- 5-inch strip kelp (sea vegetable), or 2 teaspoons dried kelp
- 1 large onion if desired
- 4 cups purified water
- 2 to 8 tablespoons miso
True miso soup starts with kelp. Put water, onions and kelp in a saucepan and bring to a boil. Reduce heat and simmer for 10-20 minutes, until tender. Remove 1.5 cups of broth from the saucepan and place in a bowl.
Allow the broth in the bowl to cool down and add the miso, mixing it into the broth. It is best to let it cool down to a temperature of 105 degrees or lower so the live beneficial microflora and enzymes in the miso remain intact.
Turn off heat, allowing the remaining water in the saucepan to also cool to 105 degrees or below. When it has cooled down, add the miso broth to the soup in the saucepan. Add chopped parsley, green onions, ginger or watercress to garnish.
Just before serving, sprinkle some dried wakame seaweed into serving bowls and then pour the soup over it; the seaweed absorbs the liquid almost immediately and expands.
Serve 4 bowls.
MISO SESAME SAUCE
This sauce is a good way to acquire a taste for miso and offers an alternative to the soup. Quick and easy to make, it is delicious over steamed vegetables served on a bed of quinoa or rice. Here, it is served over cauliflower, kale, roasted garlic and wild mushrooms. Any combination will do. While the vegetables are being cooked, prepare the sauce. Place all ingredients (except sesame seeds) in a blender and mix together thoroughly until smooth and creamy.
- 2 small garlic cloves, minced
- 1/2 to 1 tablespoon of fresh ginger (the equivalent or more)
- 1 to 2 tablespoons light miso (depending of your taste for it)
- 1/3 cup of tahini ( sesame butter)
- 1 tablespoon of fresh lemon juice
- 1/2 tablespoon of tamari
- 1/2 teaspoon of Dijon mustard
- 1/2 cup of warm water
- Black pepper
- 1/2 teaspoon of kelp powder to add to the sauce
To sprinkle on the top:
- 2 tbsp dulse flakes.
- 1 tablespoon of roasted black or white sesame seeds.