Miso Soup
This recipe is a contribution from a dear friend, Ingo Schweder, who is one of the leaders in the global spa and hospitality business and a fellow health, yoga and food lover.
Miso is a traditional Japanese fermented soybean paste that is not only delicious but also full of nutrients, antioxidants and beneficial enzymes. This soup is easy to prepare and makes a perfect light and healthful dinner.
Serves 2
Ingredients:
- 1 onion, diced
- 2 cups of diced vegetables of your choice. Some good options are:
- butternut squash
- pumpkin
- turnip
- broccoli
- carrot
- leek
- cabbage
- cauliflower
- 1-inch piece kombu (a type of seaweed, available in dried form)
- 2 cups water
- 2 teaspoons miso paste
- 1 fresh shiitake mushroom
- Scallions
Soak the kombu in warm water for 10 minutes. In the meantime, place the onion and vegetables in a pot, cover with one cup of water and bring to boil. Cut the kombu in not too thin slices, also cut the shitake mushrooms in slices and add to the vegetables. Add remaining water, preferable hot and let cook for 5-10 minutes. Mix the miso paste with a little amount of soup. When the vegetables are done, switch off the heat and add the miso to the soup. Serve with chopped scallions.
You can add variety to the soup by using different vegetables and leafy greens such as watercress or kale and even tofu, seitan, noodles, etc. depending on your taste.
