According to Eastern mythology, miso was a gift from the gods. Thus it is considered because it has huge benefits, it makes the blood more alkaline, strengthens, vitalizes and energizes.
- 1 tsp wakame seaweed flakes
- 1 onion
- 1 carrot
- 1 1/2 liters of water
- 1 tsp barley miso (Mugi miso) per cup of soup
- 2 dry or dried shiitake mushrooms (soaked)
- Chopped chives
Chop the onion and the carrot into small squares as well as the soaked mushroom.
Put them in a saucepan, pour water to cover the vegetables and bring to boil. Boil for 10 minutes and then pour the remaining water, preferably already hot.
When the vegetables are done, take some water with a cup and dissolve the miso gently. Then pour it back into the pan and cook gently for 1 min on a low flame (miso should never boil).
Garnish with chives chopped into each cup and serve immediately.
Discover this miso soup, a traditional dish used in macrobiotics and include it in your daily diet. You’ll notice the benefits. For different versions of this soup, we can choose from other vegetables such as turnips, leeks, cabbage, cauliflower, broccoli and even tofu, seitan, pasta, etc. It is not advisable to include more than three or four different kinds of vegetables.
As the miso is a fermented product, it is excellent for convalescent and fragile people, post-surgery, after childbirth, and also in case of food poisoning, etc. It is also very good for allergies, lack of vitality and yin conditions.
It is a slightly salty soup therefore it is more yang, so I always recommend that you garnish with something a little more refreshing (e.g. chopped chives, parsley, leek, lemon juice, rice vinegar and ginger juice). Any of these ingredients make a more balanced and refreshing soup.