Miso Soup

The Yoga Cookbook ~Recipes from The Sivananda Yoga Vedanta Center

 

Miso is highly beneficial as a source of protein.  In Japan it is said to have medicinal properties and is used to cure colds, improve metabolism, and  clear skin. There are many different types of miso; light miso is fragrant, red-brown is aromatic and tasty, and dark is pungent and salty.  Boiling and reheating miso  will destroy the microorganisms, this is not recommended.

 

A few pieces of arame or wakame seaweeds; soak in enough water to cover for 5 minutes

2 tsp. sesame oil

6 oz finely chopped vegetables

(cabbage, celery, carrots, rutabaga, turnip)

2 tsp. grated fresh gingerroot

4 1/2 cups water

4 TBS. dark miso

2 TBS. fresh parsley or cilantro leaves

 

1. Drain the seaweed and cut into 1-inch strip; set aside.  Heat the oil in a wok or heavy pan.  Add veggies and ginger, and sauté for about 5 minutes.

2. Add the seaweed and water and bring to a boil.  Half cover and simmer for 15 minutes.  Remove from the heat.  Mix the miso with a little of the soup, then stir it into the pan.  Serve at once, garnish with parsley or cilantro.