January 11, 2015 3 Comments
Who needs canned soup when you have Miso? This meal is so delicious and literally heartwarming. Garlic acts as an anti-microbial. The shiitake is anti-viral and high in protein, and the bladderwrack is rich in minerals such as iodine, zinc, copper, manganese, sulphur and sodium. Miso paste is an amazingly beneficial food. Made from fermenting soy beans with salt and a mold called koji,(fermentation! yippee!).
Miso is high in protein and vitamin B12, a great addition to the diet for vegetarians or vegans. It also has beneficial bacteria (probiotics) and is a living food filled with enzymes to aid in digestion and support the immune system. So basically this meal is combining two of my food crushes at the moment, mushrooms and fermentation… Doesn't get any better.
When buying miso make sure it is in paste form, unpasteurized, and you are buying it out of the refrigerated section of a store. This will keep in your fridge for a very long time and can be used for much more then just soup. If you don't want to use soy there are other varieties out there you can get too, chick pea miso… mmmmm
4 cups water
6 shiitake mushrooms chopped
2 cloves garlic
3 greens onions
1 tbsp bladderwrack (a form of kelp, you can replace with any other type of seaweed you can get your hands on, or omit from the recipe)
1 splash of toasted sesame oil
3-4 tbsp Miso paste
In a medium sized pot gently fry the shiitake mushrooms in butter or coconut oil till they begin to soften.
Add garlic. Add the 4 cups of water and the bladderwrack. Allow this to heat up to a gentle simmer then add the miso paste and the splash of sesame oil. Once the miso is thoroughly mixed in remove from heat.
Chop the green onions and sprinkle on top. Put in a mason jar to get trendy and drink it to go!