MISO SOUP

hi everyone, hope you had an amazing weekend!  i mentioned here that i would be sharing another couple of recipes that are my go-to when i’m not feeling 100%.  miso soup is a staple part of my diet, especially when i’m unwell.  miso does wonders for the digestive track, immune system and overall health and  has been proven to lower the risk of many cancers, including breast, colon and and lung cancer.  it’s been linked to longevity in japanese and chinese cultures.  it’s been incredibly helpful in healing my body and restoring my health on the occasions i’ve started to get sick.  and the best part: it’s so incredibly simple to make.  and delicious!  i’ve shared how i make it after the jump… xx- sarah

INGREDIENTS:

1 cup of filtered water 

1/3 cup thinly sliced leeks

3 dried shitake mushrooms

1- 2 tsp miso paste (amount will vary depending on the type/strength of miso and your personal taste) 

2-3 pieces of dried wakame

METHOD:

- in a small pot bring water, leeks and shitake to a boil

- while water/leeks/shitake are cooking mix 1-2 tsp miso paste (i prefer this miso) with a tablespoon or so of water and mix until it’s dissolved

- turn heat on stove to lowest possible setting and add miso to pot (you do not want your miso to boil, a heat deflector may be required if your burner won’t go low enough to cook without boiling.  alternatively you can add miso after the vegetables are cooked and remove from heat immediately)

- cook for 2-3 minutes on lowest heat, until vegetables are soft

- when almost done cooking add wakame or wait until cooked and add 1/2 sheet of nori torn to pieces

* napkin via a sunny afternoon co