Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat. Nori is a paper-thin sheet of seaweed that is used to wrap sushi. It can be found at Asian markets and most specialty stores like Whole Foods and Planet Organic. Seaweeds are a great source of magnesium and iodine. adapted from Meals That Heal Inflammation, Julie Daniluk
6 cups organic vegetable broth or filtered water
4 ounces tempeh, cut into 1/2 inch cubes
1 cup sliced shitake mushrooms
1 carrot, thinly sliced
2 cups broccoli florets
1/3 cup miso
1 sheet nori, cut with scissors into 1 x 1/4 inch strips
1 green onion, sliced into thin rounds for garnish
In a large saucepan bring the vegetable broth or filtered water to a boil.
Stir in tempeh and mushrooms. Reduce heat and simmer for about 10 minutes.
Add carrot, nori and broccoli until the broccoli is just bright green.
Add the miso to a little water and and whisk to a smooth paste and then add to the saucepan.
Add green onions just before serving.
Sooo good! ...and good for you.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.