Miso Soup
Miso Soup
Miso is an ancestral fermented food used in many dishes in Japan. it's proven to increase gut bacteria health and to strengthen the digestive system thanks to all the good bacterias present in the Miso.
Equipment
- 1 Pan
- 1 pot
Ingredients
- 3 Carrots organic
- 2 onions organic
- 3 Shiitake Mushrooms
- 3 tbsp Genmai Miso Paste organic
- 1 strip Wakame (or Kombu) Seaweed
- 1 tbsp Spring onions organic
- Sea Salt unprocessed
- Sesame Oil organic
Seasonings
- 1 tbsp Grated Ginger organic
- 1 tbsp Coriander or Parsley organic
- 1 tbsp Gomashio
Instructions
- Preheat a pot of water and throw the Shiitake and the Seaweed in. Let it simmer for 10 min.3 Shiitake Mushrooms, 1 strip Wakame (or Kombu) Seaweed
- Remove the Shiitake from the pot (when they're soft). Chop them into small pieces.Discard the stems and throw them back into the pot.3 Shiitake Mushrooms
- in the meantime: fry chopped onions with Sesame oil until golden brown. when they're done, add salt to seal the taste. Simmer for 2 more minutes and throw them into the pot.2 onions, Sesame Oil, Sea Salt
- Repeat the previous operation with the carrots. (you can add different veggies like brocoli, parsnip, leek etc)3 Carrots, Sea Salt, Sesame Oil
- Simmer the soup for 20min
- Scoop a cup of the soup from the pot and add the Miso paste in it. Stir with a spoon until the paste is dissolved. Throw it back into the pot (you can add more Miso or more water according to your taste).3 tbsp Genmai Miso Paste
- Let everything simmer for 20 more min.(Now that the Miso is in, make sure that the soup never boils, it would kill all the good bacterias of the Miso)
- Before serving, add ginger, Coriander or Parsley, spring onions, Gomashio according to taste. (make sure to add Ginger, it will activate the Miso)1 tbsp Spring onions, 1 tbsp Grated Ginger, 1 tbsp Coriander or Parsley, 1 tbsp Gomashio
