I love to make miso soup as an afternoon power pick-me-up soup.
The miso is high in protein and is rich and delicious.
Yield: 4-5 servings
Ingredients:
4-5 cups of water
1 Tablespoon sea kelp flakes
1 cup sliced fresh mushrooms
1-2 cups thinly sliced vegetables of your choice
2-3 teaspoons miso
2 scallions, finely chopped
Directions:
1. Place water and sea kelp in a soup pot and bring to a boil.
2. Add root vegetables first and simmer gently for 5 minutes or until tender.
5. Add green leafy vegetables and mushrooms and simmer for 2-3 minutes.
6. Remove about 1/2 cup of liquid from the pot and dissolve miso into it. Return it to the pot.
7. Reduce heat to very low; do not boil or simmer miso broth.
8. Allow soup to cook 2-3 minutes.
9. Garnish with scallions and serve.
Note:
Any combination of vegetables can be used in this soup. Here are some good combinations:
1. Onion- daikon: cleansing
2. onion-carrot-kale, mildly sweet
3. leek-corn- broccoli: good in the summer months.
4. onion-winter squash- cabbage: great in wintertime.
Recipe by Nancy Addison copyright@nancyaddison2012
To get more healthy plant-based recipes go to: http://mybook.to/vegetarianbook
Nancy Addison is a certified health counselor, certified in plant-based nutrition, certified raw food chef, certified in Health-Supportive Cooking, and certified in Mediterranean Cooking. Nancy has written award-winning books on health, nutrition and cooking. You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books, using her universal author link for amazon: Author.to/nancyaddison
