How to Make Basic Miso Soup

Miso soup is a common soup in Japan and is a staple of the macrobiotic diet. It aids digestion and helps reduce the acidity of the blood. It is also reputed to protect against cancer and radiation poisoning.

Difficulty: Easy

Instructions

Things You'll Need:

• 4" piece of wakame seaweed
• 1/2 small onion, cut into thin slices
• 1-2 Tbs. chickpea miso
• a few scallions for garnish
• 4 cups spring or filtered water

1. Soak wakame in fresh water until soft. Set aside.

2. Bring water to a boil in a saucepan. Add onion slices, cover, and return to a boil.

3. When the water returns to a boil, reduce the heat and simmer gently for 7-10 minutes.

4. Remove a few tablespoons of broth from the pot and mix well with the miso.

5. Turn off the heat under the pot and add the miso to the pot.

6. Cover the pot and let the soup sit for a few minutes to activate the enzymes in the miso. Make sure that the stove is turned off at this point because too much heat will destroy the enzymes.

7. Remove the wakame from the soaking water. Remove the spines and cut up into small pieces. Add to soup.

8. Rinse the scallions and cut them into small pieces. Add to the soup and serve.

Tips & Warnings

• Never boil miso soup or add miso to boiling water, as this may destroy its beneficial enzymes
• Moderate heat is required to activate the enzymes in miso
• A little bit of miso paste can be added to beans towards the end of their cooking time instead of salt
• If you dig this article, please Digg it

Resources

• How to Make a Healthful Salad Dressing

[soanyway]

on 11/17/2008 Mmmmmm....sounds really good!~thanks~