Welcome to Gabriele Kushi's
Long-Distance Natural Food & Macrobiotic Wellness School.
Miso is a fermented bean product that provides a wide variety of enzymes and bacteria friendly to the digestive system, thus aiding in food absorption. It also contains proteins, vitamins and minerals, especially 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 grain, vegetables, and bean or fish soup.
Ingredients: 4 cup of spring water
2-3 shiitake mushroom, soaked and cut
1 small piece of kombu
2 cups of daikon, sliced into thin half-moons
½ cup of onions, sliced into thin half-moons
¼ cup of wakame, rinsed and cut into small pieces
½ cake of tofu, cut into small cubes
4 tsp of barley or rice miso, diluted and pureed with a little bit of warm water
Scallions for garnish
Cooking Time: 15 minutes.
Preparation: Boil water, Kombu and shiitake for 5 minutes. Remove the Kombu. Add the vegetables and tofu and simmer for 5 minutes 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.
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