So, I am on a miso soup kick…. again. While this is the first time that I’ve documented it, I go through periods of loving miso; and therefore cooking with it over and over. I’m sure this has everything to do with resetting or maintaining my digestion. This, and because miso is awesome. Surely, the aweseomeness counts more than my digestive needs.
In case you did not know, miso (along with a ton of other fermented foods) contain probiotics. And you know, if webmd says it, then it must be true! And, while I do not spend a lot of time talking about digestion on this blog… I am talking about food. And, well, food must be digested. More, food is expressly for digestion. Not to mention and just in general, I think about digestion a lot. Have a semi-hypochondriac grandmother and study a little Ayuerveda and try not to be a bit digestion-obsessed. I dare you.
I distinctly remember my Ayurvedic teacher’s basic rule of judging health based on digestive ease. Obviously, this is not the only way that Ed judges one’s constitution, but it is a pretty easy benchmark for considering one’s health status. If you can go, or if you often go too quickly, something is wrong. Too much gas, something is afoot(?). Etc., etc.
So, anyway… miso soup has moved into my world as one of the easiest ways to make sure that I’m getting a tasty dose of veggies. It is the thing I’ve been eating for dinner when it is too late for a whole meal. The entire process takes no more than 10 minutes. Really.
Prep time: 10 minutes
Cook time: Servings: 1 large bowl
- 1/2 t dried seaweed
- 1/4 bell pepper, small cuts
- 1/2-1 spring onion, thinly sliced
- handful of fresh spinach
- 1/8 c diced tofu
- 10 oz boiling water
- 2 T cool or room temperature water
- 2 t miso paste
- Do a fast seaweed soak by pouring cold water over the dried seaweed (about 2 oz or so) while you cut your veggies. Discard the soaking water and rinse the seaweed a couple of times.
- Place raw veggies in a soup bowl, beginning with spinach and seaweed.
- Pour 8 oz or more of the boiling water over the veggies.
- In another bowl or mug, add 2 T cool or room temperature water to miso paste and whisk to combine.
- Add the miso paste mixture to your soup bowl. This makes the miso much easier to incorporate into your soup bowl.
- Taste broth and be sure that you have added enough miso. If you’d like more, mix a little more miso with a little water before adding to soup.
- Never, ever boil miso. Boiling kills the live enzymes in the paste. Always add the miso to the soup after it has been cooled for a few minutes.
- Switch this out with as many veggies as you like. This recipe is meant for vegetables that are delicious when left nearly raw (the spinach cooks). Of course, I think most veggies are delicious raw.
- If you want a more traditional soup, place the veggies (not spinach) in the water as it heats and create a broth.
- Add some rice or wheat noodles!!
- Soaking the seaweed overnight will make it less fishy tasting and smelling. If you are making miso often, simply prepare a seaweed soak and put it in the fridge. Do not keep for more than a day or two.