Miso Soup Is an Umami Delight
Last post I talked about the art and joy of acquiring new tastes. Here, I’ve got a recipe to help guide your journey toward loving some mighty and flavourful plant-based ingredients that are subtly comforting and add an Asian flair to your meal.
This delicious soup is full of nutrients and probiotics, and the combination of seaweed and cilantro give it a detoxification power to rid the body of heavy metals.
Note: It is important not to boil the miso as the healing enzymes and cultures will be killed over 110F.
Solar Power Health Miso Soup
Ingredients
- 4 cups filtered water
- 2 cloves of minced garlic
- 2 tbsp minced ginger
- 1 1/2 tbsp dried lemongrass
- 5 tbsp white miso
- 1/4 cup dry arame
- 2 tbsp dry wakame, broken into small pieces (or bull kelp and /or dulse also work really well here)
- 2 tbsp large agar flakes (optional)
- 1 carrot, spiralized
- 1 zucchini, spiralized (can substitute in kelp noodles)
- 2 tbsp nama shoyu or tamari
- 1 1/2 tbsp sesame oil (optional, but makes for a richer soup)
- 2 teaspoons yacon syrup (optional, can substitute in maple syrup or raw honey)
- 4 green onions, finely chopped
- 2 tbsp cilantro, chopped
- 2 tbsp sesame seeds or hulled hemp seeds
Method:
Combine water, garlic, ginger, and lemongrass in a medium saucepan and bring to a simmer.
Turn off the heat and add the miso (remember, do NOT boil). Stir until dissolved.
Add arame, wakame, and agar and allow to warm on low for a couple of minutes.
Add carrot and zucchini ribbons ( I like mine chopped for easier eating), nama shoyu, sesame oil, and sweetener. Stir well. Allow to warm for a couple minutes.
Pour into bowls and garnish with cilantro, onions, and sesame seeds.
Bonus
This is an excellent soup to double as it keeps well in the fridge—this even allows the flavours to marry and mature.