Miso Soup: Nourish Yourself

Miso is a warming, nourishing soup for those mornings, afternoons or evenings when you feel the chill of the season trying to settle into your body.

Miso facts

Thick paste of fermented soy beans, salt, grains and koji (mold)

Three basic types: soybean (hatcho), barley (mugi) and rice (kome)

In a cold climate, choose darker coloured misos

13-20% protein

Trace B12

Promotes healthy gut flora

Creates an alkaline condition

Has been used to treat raditation sickness

Used in cancer and heart disease treatments

Neutralizes effects air pollution and smoking

Store in glass container as can absorb toxins from plastic

Miso soup

2 tablespoons of miso

5 cups of water

1 large onion

2 cloves fresh garlic

Mushrooms (try oysters or shitake if they are available)

Chopped leafy greens

3 carrots chopped

2 stalks of celery chopped

1/8 cup of burdock root

1 lrg tbl spoon of astragulus

2 lrg tbl spoons of fresh ginger

Pinch of cayenne

Put herbs in a pot with the water (not the ginger and garlic). Let it simmer for 20 minutes. Add the vegetables, simmer for 5 more minutes. Turn the heat down, add miso, stir until miso is dissolved. Add garlic, ginger and cayenne. Top with chopped cilantro. Serve.

The wonderful, healthful ingrediants:

Onion: traditional cold remedy

Garlic: strong anti-bacterial plant

Mushrooms: High in protien and feed immune systems

Green: Minerals

Carrots: Vitamin A

Celery: Nourishes the kidneys

Burdock root: Nourishes the body while cleansing via the kidneys

Astragulus root: Builds Strong Blood

Ginger: Warming, calms upset stomach and anti-bacterial

Cayenne: Warming