In this post we look at how to make the most delicious, simple to prepare, Miso Soup – this hearty twist on the traditional macrobiotic recipe is perfect for a healthy meal in a hurry, just incase your yoga posture practice goes on a little longer than expected, it is super warming and nourishing. The ingredients for this soup are incredibly supportive of a healthy diet, not only does it include plenty of fresh veg but it also contains the many healthy benefits of using Miso. Miso is made from unpasturised, fermented, whole soya bean puree. Miso soup can also be a nice thing to have at breakfast time as it is easily digested and helps to balance blood sugar levels.
Onion – chopped
Carrots – chopped
Fresh Ginger – finely chopped or grated
Sprouting Broccoli – chopped
Daikon – grated (sometimes know as Mooli, it’s not essential if you can’t find it anywhere)
Miso Paste (I used brown rice miso in this recipe)
Toasted Sesame Oil
Finely chop the onions and ginger and in a saucepan (with a lid) sauté in a little coconut oil until the onions are soft and translucent. Then add water and stir in the bouillon and carrots and simmer for 10-20 mins. Leaving the heat low, add the broccoli and daikon and as soon as the water begins to simmer again turn off the heat, this will leave your veg fresh and crisp – if you like your veg really crisp then you could even turn off the heat just before you add the broccoli and daikon so that they are raw but warmed. Leave the soup to cool for a minute or so before adding the miso, this will ensure the healthy bacteria within the miso will be preserved (if you cook miso at a high heat these beautiful little bacteria will be lost) I like plenty of flavour so I use a quite a lot of miso, start with a spoonful and taste, you can always add more – you may want to use a little sea salt but remember, the miso has quite a salty flavour so go easy. I also find it easy to mix the miso paste with a little of the soup liquid in a separate bowl before adding to the soup as it prevents lumps.
Once you have the taste that you like, for just a little extra extravagant indulgence, add a few of drops of toasted sesame oil.
You could also include seaweed in this soup – I usually add wakame, cut into very small pieces and added with the water.