Miso, a paste made from soybeans, is a traditional food in Japan and is also used in the macrobiotic diet. It has been touted for its anti-cancer properties as well its ability to rid the body of radioactive compounds and preserve beautiful skin. With the addition of the ingredients below, this soup is a powerhouse of nutrition and immune boosting elements.
3 cups of water
½ sweet potato, chopped into small thin slices
½ cup of dried or fresh shiitake mushrooms, stems removed
2-3 strips of dried wakame, cut into small pieces
3 tablespoons of miso paste (I like West Braes’ Organic Mellow) Add more/less to taste
1/8 cup of water for miso paste mixture
½ medium sized onion, chopped
2 medium sized stalks of Kale or chard chopped
1 carrot chopped
1/3 package of soba noodles or ¾ cup pre-cooked brown rice
1 cup of fresh spinach or watercress, chopped
½ tablespoon of sesame seeds
Heat water in a medium sized pot. Throw in the thinly sliced sweet potato and let simmer for 5 minutes. Add shiitake mushrooms (if using dried, if not add them last with watercress/spinach) and wakame and chopped onion and let simmer on medium heat for 5 more minutes allowing them to soften. While that simmers, place the miso paste in a bowl with 1/8 cup in water. Stir together until the paste has dissolved and any large clumps are gone. Set aside. Then chop up the kale/chard into small pieces and the carrot and add both to simmering broth. Continue to simmer for 3 more minutes. Next add the soba noodles or water into the water. Continue to simmer for 4 more minutes. Stir periodically. Add and stir in the chopped spinach/watercress and continue to simmer soup for 1-2 more minutes. Remove the pot from the stove and stir in the miso paste mixture that has been set aside until it has blended well with the soup. (Note: do not allow miso to boil as it will destroy its healthy enzymes!) Sprinkle sesame seeds on top of soup and serve.
Preparation Time: 20 minutes
Makes 2 hearty servings
Original recipe by Mary Purdy
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