Miso is mighty magical! This week your mission is to try some. There are many varieties (white, yellow, red) and the sodium content can vary significantly. Look for organic, low sodium varieties if possible. Miso is readily available at oriental markets and places such as Whole Foods.
Mighty Miso Soup
Warm up with some mighty miso soup. Miso is created by fermenting rice, barley and/or soybeans and grinding it into a thick paste. It’s rich in probiotics and can be used in marinades, dressings soups and for general flavor. Try incorporating a teaspoon or two of miso into your cooking instead of salt. It has that “umami” quality that leaves everyone wanting more.
In addition to the miso, the sea and land veggies in this soup give it cancer-kicking all-star status. Miso soup can be very energizing, strengthening and healing during cancer and cancer treatment.
Yield: 8 cups
5-inch strip kombu
1 small onion, sliced in half moons (about 1 cup)
5 shiitake mushrooms, finely sliced (about 1 cup)
6 cups filtered water
1 medium carrot, finely sliced (about 1/3 cup)
1 baby bok choy, chopped (about 1 cup)
1 small yellow squash, halved and then sliced in half moons (about 1 cup)
1 teaspoon dried wakame, re-hydrated in water and then finely diced
1 cup cubed tofu (optional)
6 tablespoons miso
Place the kombu, onion, mushrooms and water in pot. Bring to a boil and reduce heat to low, simmering for 20 minutes. Remove the kombu and add the vegetables, wakame and tofu. Simmer for 10 minutes. Turn heat off pot, remove about a half cup of the broth and add to the miso, mixing with a whisk or pestle (broth should be 105 degrees or lower so the beneficial microflora and enzymes in the miso remain intact). Add the miso broth to the pot and stir until well combined.
All About Miso
Miso Ginger Marinated Salmon
This recipe from Bobby Flay is so easy and so good, you simply have to try it!
Ginger Miso Butternut Squash Soup
Roasted Winter Vegetables with Miso-Lime Dressing
Creamy Carrot Curry Soup
Miso Sesame Winter Squash Recipe