Recipe Thursdays

Today's recipe is for Miso Soup... you may have realized, how much I love soup. I could eat, only soup, forever!

I eat miso, most days, for breakfast but regular humans usually eat it at lunch or dinner. My friend Clayton said that the idea of vegetables and savory soup at breakfast is not tantalizing to him, at all. To each person, their own taste I say. I also switch the vegetables/grains often to include: peas, onion, scallion, cauliflower, broccoli, cabbage, radish, spinach, brown rice, barley, quinoa and so many more!

Miso Soup with Vegetables

• 2 cups water
• 1 clove garlic - diced
• 1 chopped mushroom
• 1 chopped carrot
• 1 chopped leaf of kale/chard/bok choy
• 1 inch of cubed tofu  (optional)
• pinch wakame seaweed (I grind it between my fingers)
• 1 Tbsp miso paste (I like mugi and genmai which are barley or brown rice)
• 1/2 tsp soy sauce (optional)

Place water in a pot and boil. While building up to a boil, place garlic, mushroom, carrot, tofu and seaweed in pot.
Once boiled, turn down to medium-low and add green leafy vegetables. When the water is simmering, put the miso into your soup bowl and then ladle in enough "soup" from the pot to cover. I use a tiny whisk to whisk the water and miso together until smooth then I mix it back in the pot. You can add 1/q2 tsp of soy sauce now if you like a deeper flavour. Simmer gently for 2 minutes but don't allow it to boil or you'll kill the enzymes in the miso.
Do you take probiotic pills or yogurt? Miso, like sauerkraut and pickles is another food item that strengthens your gut by giving it digestive enzymes. Great for anyone whose been recently ill or has eaten something that didn't agree with them.
Ladle into a bowl and eat!