Miso and Ginger Soup
Miso soup is known traditionally in Japanese culture to promote long life and good health. Use it to add a sweet, earthy, savoury flavour (and probiotics) to delicious soups, dressings, marinades, dips and sauces.Kombu – Kombu, is a nutrient-dense seaweed that can enhance the flavours of soups and stocks while providing a host of minerals such as calcium, iron and iodine.Miso – This fermented soybean paste has a sweet, salty flavour. Miso provides beneficial bacteria that help support our healthy gut bacteria. Due to soy’s estrogen-like compounds, it was thought that it may raise the risk of hormone-related cancers. Evidence shows this is not true.Ginger – Ginger is an excellent remedy for nausea, morning sickness, upset stomach, indigestion, vomiting, motion sickness, and cramps. Very medicinal, yet tasty!Mushrooms – Mushrooms have been used for thousands of years for their culinary and medicinal properties and continue to be studied for their anti-cancer compounds. Highly nutritious, they are a good source of B vitamins, potassium and selenium.
Servings: 4 servings
Simple Dashi Stock
- 4 - 6 inch strip of dried kombu
- 4 1/2 cups water
- 4 fresh or re-hydrated shiitake mushrooms, thinly sliced
- 1 tbsp ginger, grated
- 3 tbsp miso (dark, white or red)
- 2 green onions, thinly sliced
- 8 oz of cubed tofu
- Chopped greens
- Thinly sliced carrots
- Make the dashi stock by combining the water and kombu in a pot. On medium low heat, very slowly bring the dashi to a boil (will take 15-20 minutes). Just before the dashi starts to boil, remove the kombu.
- Add the shiitake mushrooms and ginger (and any additional options). Simmer for a few minutes.
- Remove a ¼ cup of the stock from the pot, place in a small bowl and add the miso. Using a fork, dissolve the miso and then add back to the soup.
- Gently simmer for one minute. Do not bring to a boil, as this will damage the beneficial properties in the miso.
- Serve garnished with green onions.