Here is a guest post recipe for miso soup kindly provided by Jean Richardson, CEO of Goldmine Natural Foods. Welcome Jean!
New Year’s Resolution Miso Soup
A cup of miso soup for breakfast every morning will start your day right. It “sets the tone” for your digestive system. You will feel noticeably better in a week or two!
4 c. water
2 Tbsp. Wakame (dried seaweed) (a 1 or 2” piece), soaked and cut into small pieces
3 Shiitake Mushrooms (dried), soaked and sliced (or fresh is ok)
2 Tbsp. fresh daikon radish thinly sliced into matchsticks (red radish is ok)
2 Tbsp. fresh tofu, diced
2 Tbsp. scallions, thinly sliced
2 Tbsp. Ohsawa® Organic Unpasteurized Miso (Barley or Brown Rice)
Bring water to a boil. Add wakame, shiitake mushrooms, and daikon. Simmer until shiitake is soft, about 10 minutes. Add tofu, simmer 1 minute. Stir miso in to dissolve. Adjust to taste. Add scallions and serve.
My favorite fast method:
Simply crumble a bit of dried wakame into the water without soaking, and add whole dried shiitake to cook without first soaking and slicing.
While wakame and shiitake are cooking, slice the daikon and add to soup.
When shiitake are soft, remove them from the pot, discard the tough stems, slice shiitake and add back into soup.
While daikon is cooking, dice and add tofu.
While tofu is cooking, slice scallions and add to soup.
Season to taste with miso.
Note: It’s ok to make enough for two days and gently reheat the next day.
Sounds tasty to me!
P.S. You can purchase the Miso along with the Wakame and Shitake at Gold Mine Natural or at WholeFoods. I have found a ton of goodies on the Gold Mine site that I would like to try. Yum