Miso soup is a quick and easy, soothing meal. You can make this soup raw by not heating the water to boiling.
Miso is a thick salty flavored past that originates in Japan. It is created by fermenting soybeans or other beans such as chickpeas and grains such as barley or rice. There are different varieties of miso based on the ingredients, and the fermenting and aging process. Some are richer flavored, others more mellow, and some are more sweet. Look for non GMO and organic miso such as Miso Master or Eden brands.
- 4-6 cups of water
- 1 TBL miso per cup of water
- ¼-13 cup dried seaweed such as hiziki, soaked for 15 minutes in water then drained and rinsed
- 2-3 cups chopped vegetables of your choice such as broccoli, bok choy
- ¼ cup chopped shitaki mushrooms or dried mushrooms
- 2 cloves of garlic chopped
- 4 green onions with tops sliced
- ½ tsp red pepper flakes
- ½ cup cubed tofu (optional)
- Heat water to boiling in a pot.
- While the water is heating chop your veggies.
- Add miso and stir to dissolve.
- Add pepper flakes and seaweed.
- If you are using dried mushrooms add them to the pot.
- Just before serving drop in the veggies.
- Serve right away.
That’s all there is to it.
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