Japanese Miso Soup

Miso soup has been a traditional Japanese food since the 7th century. In Japan, it is eaten with almost every meal, often including breakfast. As a fermented food, it improves digestion. Just like the Koreans who eat kim chee with everything, the Japanese eat miso with everything.

Miso is made by fermenting soybeans and whole grains with salt and a fungus called “koji.” The fermentation time ranges from weeks to years depending on the specific type being made. Miso making is a complex and highly regarded art form in Asia, just as winemaking and cheese making are in other parts of the world.

In addition to being an excellent digestive aid, miso is also high in protein and rich in vitamins and minerals. A single tablespoon of miso contains 2 grams of protein for just 25 calories. It also provides significant levels of zinc, manganese, vitamin K and copper.

The living microorganisms (probiotics) produced by fermentation will improve your digestion, allowing you to absorb more nutrients from your other foods. This soup is a good first food to introduce after the stomach flu or fasting. It is gentle, strengthening and contains beneficial microorganisms to repopulate your digestive tract.

To retain the full value of the miso and protect its living probiotics, it is very important to keep it below 118F. We recommend adding the miso to the soup just before serving. You can test the temperature with a food thermometer or simply by holding your finger in the soup for 3-5 seconds. If you are able to comfortably keep your finger in the water for that long it’s safe for the miso. When prepared carefully, this warm and nourishing miso soup remains raw , preserving the full enzyme potential and nutritional value.

Very important: Do Not Boil Miso.

Ingredients:

(use organic whenever possible)

1 clove garlic

½” fresh ginger root

2 stalks celery

1 medium carrot

4 cups filtered water

2-4 tablespoons miso paste (depending on desired taste and strength)

tamari or ume boshi plum vinegar (optional)

1. Finely chop garlic, ginger, celery, and carrots. Place them in a medium sauce pan.
2. Heat water in a separate pan or tea pot to less than boiling. Pour water over vegetables and let steep and cool for a few minutes.
3. When the temperature comes down enough so that you can tolerate holding your finger in it for 3-5 seconds, scoop some of it into a small bowl.
4. Add the miso paste to the removed liquid and mix until smooth, working out any lumps.
5. Then add that mix to the rest of the soup and stir well. You may choose to add extra flavor with tamari or ume boshi plum vinegar.

Variations:

• This soup traditionally may include tofu, seaweed, or scallions.
• Add greens, mushrooms, burdock, daikon radish or other fresh vegetables for more nutrients, cleansing power and variety.
• For a heartier meal serve miso soup over rice noodles or cooked grains (brown rice, quinoa, millet, etc.)