Recipe

Joyful Miso Recipe

Add Step-by-Step Photos	Fortuna / All my dishes 2 years, 5 months ago Traditional miso in the true Japanese style. This is great for those recovering from illness or those trying to shed a few pounds. This Miso is low fat and very satisfying. Use the light tofu if you want an even lower calorie intake from this dish.... More Prep:20m Cook:10m Servings:8	Fortuna
	colorful cheap nutritious easy low fat healthful

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Ingredients

6 cups water added to large soup pot and brought to a boil

1 Pkg soft or firm tofu (organic is best) cut into small cubes

5 - 6 fresh shiitake mushrooms sliced in slivers

2 fresh green onions sliced very thin

1 carrot, peeled and shaved with potato peeler

5 -6 large leaves of spinach, swiss chard or other leafy green vegetable. Stack the leaves and roll into a cigar shape then slice. the result will be thin leafy green strips

12 generous teaspoons of shiro (white) miso or more to taste or use part Shiro and part Hatcho or Yaemon miso. The last two are unpasteurized and have digestive enzymes that are beneficial. Hatcho is the lowest in salt for those concerned about salt intake.

1 strip of Kombu (seaweed)

Directions

Bring the 6 cups of water to a boil

Turn heat down to simmer and add the Kombu. Let the Kombu soak for about 5 or 6 minutes.

Remove the Kombu and cut it into small bite size pieces and return to soup pot.

Next, add the Miso and stir until the Miso is blended into the water and there are no lumps.

Slice the onion and reserve the sliced green tops in a bowl to use as garnish.

Add the tofu, mushrooms, add the "white" part of the onion, shaved carrots and chard or spinach leaf strips.

Allow this soup to simmer for about 5-10 minutes. Turn off the heat and let it sit for another 10 to 15 minutes.

NEVER let it boil. This ruins the flavor and the miso. Miso should never be boiled as it kills the enzymes which have digestive benefit.

To retain the color of the greens add them in the last 5 minutes of simmering.

Try adding fresh dandelion greens, they are great for this soup.

Serve immediately and garnish with the sliced green onion tops. Allow those who wish to add additional flavor add a few drops of tamari or soy.

Also, a couple of drops of lemon juice from fresh lemons is an interesting addition.

NOTE: I like to add the Miso last after all the veges are cooked to my satisfaction. (About 10 minutes) This way the healthful properties of the Miso are not cooked away. This soup is still never boiled and I like the veges a little underdone and crunchy and colorful. : )

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Comments

marriage 2 years, 5 months ago said:
This recipe looks very do-able for me, it's also a good one for my boys, I'll be trying this soon. Thank you .

fortuna 2 years, 5 months ago said:
HI Marriage,
Thanks so much for taking a look. It is wonderfully simple and I hope you enjoy it. Hope you visit again, Fortuna

khursten 2 years, 5 months ago said:
I love the tip on not making it boil. I honestly didn't know that! Thanks! Much love.

fortuna 2 years, 5 months ago said:
Hi Khursten! Thanks for visiting. It is actually best and I believe more nutritional to add the miso last after the heat is off and just stir it in until it dissolves.
More nutritionally beneficial even than this, I believe, is to make no cook recipes using miso, such as salad dressings, using it in sandwich spreads, stirring a little into warm cooked noodles, etc. This way the enzymatic benefits are not destroyed by heat.
Miso is like fine wine and other products that go through a delicate fermentation stage.
I think that too high a heat, i.e. boiling destroys some of if not all the enzymatic qualities. However, I believe that this may not be the case with lower heat.
Anyone, who has more info on this, I would love to hear from you!
Thanks again, Fortuna

smokensunshine 2 years, 5 months ago said:
The tip on how to cut the leafy greens is awesome and vital. It's amazing how the simplest concepts can evade me...but anyways, thanks for including that uber-important detail!

mystic_river1 2 years, 2 months ago said:
Made this again and added grated ginger..I liked it but may not be to everyone's taste. Soo yummy!

rukiamich 1 year, 10 months ago said:
Waa.. I'll defintely try this.. thanks for posting this and the detailed steps.. I've been searching for so long..