Making Miso Soup Using Macrobiotic Diet Cooking

Video Transcript

"Hi Nili Nathan on behalf of Expert Village I'm here with Christy Morgan our macrobiotics chef and we are going to be showing you how to make miso soup. Yes miso soup is use daily in the macrobiotic diet. There are all kinds of misos there is white, red, this company called South River is certified organic this is my favorite kind they actually make chick pea, dandelion lea, red pepper miso, they make all kind of miso and it is delicious. So first I have about 3 cups of water here and I'm boiling it. I'm going to add my vegetables you could add any vegetables you could add any vegetables. I'm doing carrots and dicon and also I have wakame here. Wakame is a sea vegetable that we put in miso soup it has high in minerals. So I'm going to add this to the boiling water. I'm going to let that boil a few minutes to kind of give it a broth. Then we are going to use about a tablespoon of miso for this pot here and you don't want to ever boil miso. You want to add it to the pot. I'm going to get some of this water cause you always want to dilute the miso first. So you are going to dilute it make sure there is no chunks in the miso. So this is so cool because you get you usually eat this in Japanese restaurants and now we could make it at home. Yeah. Very easy and it is very good for you it has active microorganisms in it. A lot of enzymes. A lot so enzymes so I'm going to turn off the flame. Then I'm going to add my miso and then you are going to leave it sitting here for about 10 minutes just so the miso is active into the soup. That looks great. Yeah so we just let that simmer."