Miso Soup
Preparation: 10 mins.
Cooking: 20 min.
Portion: This recipe will yield about 2 L
Miso contains probiotics that can help support a healthy gut-flora while ginger is great for soothing upset stomach and nausea.
INGREDIENTS
5-6 cups of filtered water
3-4 whole dried shiitake mushrooms
2-3 Tbsp. white or yellow miso paste
Ginger roots-organic (about 1-2 inches or 1/4 tsp. ground)
Tamari sauce (japanese soy sauce)
Optional: chard or other sturdy greens, green onion, nori, and firm tofu can be added in the last 5 minutes of simmering.
PREPARATION
In a medium saucepan, bring water to boil then reduce heat to a low simmer,
Add the ginger and gently simmer the shiitake mushrooms for about 20 minutes. Do not boil or over cook as the mushrooms will make the broth taste strong.
Remove from heat and discard the ginger.
Thinly slice the shiitake mushrooms and return to saucepan (or discard if you don't like them) then, add the miso paste. Stir well until miso is dissolved.
Taste and adjust the saltiness with tamari sauce.
Serve warm.
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