Natural Food Cooking School and Macrobiotic Studio

with Author Gabriele Kushi 


The Macrobiotic Kitchen in Ten Easy Steps.

                                                                                            Balanced Eating in the 21 Century. 




 Miso is a fermented bean product that provides a wide variety of enzymes and bacteria, that are friendly to the digestive system, thus aiding in food absorption. It also contains proteins, vitamins and minerals, like calcium.

A wide variety of miso flavors like barley, red-rice, soybean, mellow-rice, or chickpea miso can add enticing tastes to any dish.

Miso can be added to a variety of soups, like a grain soup, vegetables soup, bean soup,  or fish soup, or stews. Miso condiments are also available to use in your cooking.

Miso Soup

Ingredients: 4 cup of good quality water

2-3 shiitake mushroom, soaked and cut

1 small piece of Kombu sea vegetable, brush off salt

2 cups of daikon, sliced into thin half-moons

½ cup of onions, sliced into thin half-moons

¼ cake of tofu, cut into small cubes

1/8 cup of Wakame sea vegetable, rinsed and cut into small pieces

4 tsp  miso ( barley or rice miso is preferred for daily use), pureed with a little bit of warm water

Scallions for garnish

Cooking Time: 15 minutes.

Preparation: Boil water, Kombu and shiitake with soaking water for 10-20 minutes. Remove the Kombu and add to another dish. Add the vegetables and tofu and simmer for 5 minutes, or till soft to your taste, and then add the Wakame. Puree the miso with a little bit of warm water and add to the soup. Steep for 3-5 minutes. Serve and garnish with chopped scallions. Eat before your meals or during.


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