Medicinal Miso Soup

September 30, 2017
Holy mother of MISO!
.
Almost all of my friends are dealing with sniffles, sore throats & other unfavourable flu-like symptoms right now! If this is you too, you NEED the recipe below STAT‼️
.
It's literally been YEARS since I had a sore throat or runny nose & I can honestly say it's because of the magical substance you see in the pic above: miso.
.
If you're not familiar with this potent ingredient, all you need to know is it's worth trying!
.
Miso is made from soybeans & a culture starter called Koji made from beneficial molds, yeast & lactic acid bacteria.
.
Sounds a little wacky & maybe even slightly off-putting, but sample a something created with miso & you will be thanking me my friend, because it is SO. DAMN. DELISH!
.
The taste is second to none + the fact it's fermented results in a happier, healthy gut (as long as you're not intolerant to soy or currently have candida. Soy is high in copper which can disrupt candida).
.
A few more important bits to know about miso...it's:
.
highly alkalizing & strengthening to the immune system
.
packed with beneficial bacteria and enzymes
.
incredibly supportive for your good gut bacteria
.
packed with protein, vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid & lecithin
.
filled with linoleic acid, an essential fatty acid that helps skin stay soft
.
MAGICAL MISO SOUP
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✨4-6 cups vegetable stock or water
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✨1/4 cup thinly sliced leek
.
✨1/4 cup thinly sliced carrots
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✨1/2 cup thinly sliced shiitake mushrooms
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✨1/4 cup miso, any variety but white miso is my fav
.
✨1 cup sliced greens (kale, spinach, etc.)
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✨Toasted sesame seeds for garnish
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✨2 tbs toasted sesame oil
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You do:
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Saute leeks, mushrooms and greens in oil. Once cooked, set aside.
.
In a separate saucepan, combine stock/water, leeks & carrots. Bring to a low boil, then reduce heat. Cover and leave to simmer until vegetables are soft. Reduce heat. Add in sauteed vegetables.
.
In a small bowl, mix miso paste with 3 tbs of stock or water. Add into the vegetable mix & keep everything at a very low heat (boiling destroys probiotics in the miso).
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Serve & enjoy! by Meru Miso

Holy mother of MISO! Almost all of my fabulous friends are dealing with a case of the sniffles, sore throats & other unfavourable flu-like symptoms right now! If this is you too, you NEED the recipe below STAT

It has been YEARS since I had a sore throat or a runny nose, and I can honestly say it’s because of the magical substance you see in the pic above: MISO. If you’re not familiar with this potent ingredient, all you need to know is: it’s worth trying! Miso is traditionally made from soybeans (but you can also buy a chickpea version if you don’t do soy) plus a culture starter called ‘koji’ made from beneficial molds, yeast & lactic acid bacteria.

Ok, ok, sounds a little wacky, I know, and maybe even slightly off-putting…but sample something created with miso and you will be thanking me, my friend because it is SO. DAMN. DELISH! The taste is second to none + the fact it’s fermented results in a happier, healthy gut as long as you’re not intolerant to soy or currently have candida (soy is high in copper which can disrupt candida).

A few more important bits to know about miso… It’s:

  • highly alkalizing & strengthening to the immune system (germs BE GONE!)
  • packed with beneficial bacteria and enzymes (to strengthen your immunity)
  • incredibly supportive for your good gut bacteria (critical for good health + happiness, the gut is your second brain, the one that’s in charge of your emotions)
  • packed with protein, vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fibre, linoleic acid & lecithin (fancy-shmancy names for ‘IMPORTANT stuff your body needs on the daily!)
  • filled with linoleic acid (an essential fatty acid that helps your skin stay soft)

Convinced? Great! Here is the easy-peasy recipe…

MEDICINAL MISO SOUP
Serves 3-4 large bowl-fulls (freeze excess up to 3 months)
  • 4-6 cups vegetable stock, bone broth or water
  • 1/4 cup thinly sliced leek
  • 1/4 cup thinly sliced carrots
  • 1/2 cup thinly sliced shiitake mushrooms
  • 1/4 cup miso, any variety but white miso is my favourite
  • 1 cup sliced greens (kale, spinach, etc.)
  • Toasted sesame seeds for garnish
  • 2 tbs toasted sesame oil

You do:

  1. Saute leeks, mushrooms and greens in oil. Once cooked, set aside.
  2. In a separate saucepan, combine stock/water, leeks & carrots. Bring to a low boil, then reduce heat. Cover and leave to simmer until vegetables are soft. Reduce heat. Add in sauteed vegetables.
  3. In a small bowl, mix miso paste with 3 tbs of stock or water. Add into the vegetable mix & keep everything at a very low heat (boiling destroys probiotics in the miso).
  4. Serve & enjoy!

  by Meru Miso – my fav miso brand! 

 

 

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