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Miso Soup

Miso soup:  garlic, ginger, scallions, carrots, shiitake mushrooms, sesame seed oil, bok choy, collard greens, kale, cauliflower, edamame (cooked), broccoli, miso, & himalayan salt.  Topped with avocado & cayenne pepper.

Cooking intuitively gives you the opportunity to add the amounts that you like.  Be creative.  Here is some information on preparing the miso soup.   Start with a pot and put a little sesame oil in the pot.  Add about 1/2-1 tsp. of sesame seed oil.  Not too much of the  sesame seed oil because the flavor is strong and can over power the taste in the soup.  Put the garlic, ginger, scallions and shiitake mushrooms in the oil to soften them up and this will give the soup a good flavor with all of these mixed together.   You can always add a little water if necessary.  Add the carrots and cooked edamame since they take longer to soften.  Add water to the pot depending on how much soup you want to make.  I usually add about 8-10 cups because I use a lot of vegetables.  If I were to estimate I use about 2 cups of each vegetable for the soup.  When the water is at a low boil then add the rest of the vegetables but only cook them for a 1 minute.  It is better to eat the vegetables crunchy and not over cook them so they are mushy.   Turn the heat off.  Take some of the broth and put it into a bowl and then add the miso.  Usually 1-2 tbsp. of miso is enough.  Check the sodium content for the miso you are using if you watching your sodium intake.  Mix the miso into the broth and add it back to the soup.  Put the soup into a bowl and top it with avocado and a dash of cayenne pepper.

February 16, 2015 This post was written by Categories: Yonah's Blog No comments yet


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