Miso is a paste made from fermented soybeans, sea salt and a grain like fermented rice or barley. It is used widely in Asian food as a seasoning and added to stews, sauces & dressings but principally it is used in miso soup.
Miso is one of the principal foods taken to restore the body to balance and to help maintain basic health. It is said that miso can help prevent heart disease, breast, and stomach cancer and help with radiation sickness.
Lung and Large Intestine Connection
Miso is particularly good for the digestive system and rich in digestive enzymes. To be brief, in Chinese Medicine, the lung meridian and large intestine are related & there are many articles in this field stressing the importance of gut health during the Covid 19 time.
Balance and equilibrium
Miso soup is a fantastic way to kick start the day! There are many recipes but personally I like to balance the soup with root vegetables to ground us (oh my we all need to ground & be in the present at the moment!) Round vegetables to relax our central organs (Yep, many people have a tight solar plexus even when not in lockdown) and leafy greens for our lung energy . . . and to lift our spirits!
Let’s get cooking!
A postage size piece of wakame soaked for 10/15 minutes in a little water
1 Onion sliced in half moons
Root vegetables such as carrots, turnips, parsnips . . . one or several of the above cut in the julienne method
Round vegetables such as pumpkin & or cabbage chopped
A leafy green such as greens, or broccoli, bok choy, kale
Pinch of sea salt
Olive or sesame oil (optional)
Mugi miso (or hatcho or shiro miso but usually Mugi (barley) miso is used and parsley or chives, or spring onion to garnish
And off we go!
Oil or water sauté the onions for about 5 minutes, add a pinch of salt & sauté for another 5 minutes stirring frequently. Then add the root veg, the wakame cut into pieces, followed by the round veg after a few minutes and lastly the leafy green. Add water (or stock) and bring to the boil, reduce heat, and simmer for 10 more minutes. Also the leafy green can be added right at the end if kale or bok choy which require very little cooking.
Dilute ½- to 1 teaspoon per cup of water of miso & slowly add to the soup, let it cook for about 3 minutes so as to release the enzymes but never boil miso as it’s many properties can be lost. Serve & add garnishing!