Authentic Miso Soup is alive!

Simple and satisfying – this soup is prepared in the old-fashioned way. One of the major benefits of miso is that it is alive with friendly bacteria for optimum digestion. I created the recipe as a last-minute side dish for a tasting party, because it’s an traditional living food with a mild taste. Well, to my surprise, it was alive with flavor, and was the favorite item on the menu! This is so easy, you can make it in less than 15 minutes. First cook the seaweed to make a broth, add your favorite veggies, and stir in the miso at the very end. Don’t boil the soup with miso, in order to keep the beneficial bacteria alive.

A traditional Japanese fermented bean paste that was once prepared in every home, miso is a distant cousin to tofu. There’s no tofu in this soup, as most soy is gmo, and modern tofu is not fermented as it once was. Since miso contains soybeans, this recipe is not strictly Paleo. However living bean paste is highly beneficial. I used organic fermented miso from the ethnic section of my local healthy grocery, to be certain it’s not gmo, and to have the best of two worlds: healthy ingredients and flavorful nutrition. It worked! Makes 5 cups of soup, serves 4 persons. Simple and delicious!

Miso-Soup-top

Live Miso Soup

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Ingredients

  • 4 cups filtered water
  • 2 tablespoons wakame seaweed (dried)
  • 2 strips kombu (dried)
  • 1 teaspoon dulse (dried)
  • 2 tablespoons liquid coconut aminos
  • 1-inch fresh ginger root, thinly sliced
  • 1 carrot, in thin sticks
  • 1 green onion, chopped
  • 2 inches daikon, thinly sliced
  • 1/4 cup your favorite veggies thinly sliced, such as sweet potato, squash, cabbage, sprouts, mushrooms, kale, or watercress
  • 2 teaspoons nutritional yeast (optional, for a savory flavor)
  • 2 tablespoons live miso paste, stirred into 1/2 cup broth without boiling
  • 1 teaspoon toasted sesame oil (optional)

Instructions

  1. Bring the water to a boil in a medium saucepan. Add seaweed, and turn down to a very low simmer. Cook just under boiling until tender, about 10 minutes. Remove the kombu, allow it to cool, cut it into small pieces, and place it back into the pan.
  2. Flavor the broth with coconut aminos and ginger root. Remove 1/2 cup of the broth into a heatproof mug. Stir the miso into it until it is smooth with no lumps.
  3. About 3 minutes before serving, add the veggies. Barely cook until al-dente.
  4. Stir in the miso mixture. Heat but do not boil. Add a dash of toasted sesame oil and serve immediately.

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