Miso soup (brown)

Yield: 1 Servings

Measure Ingredient
4 cups Water
1 \N Inch piece of kombu, rinsed
1 \N Handful of hijiki, wakame,
\N \N Arame - your choice
1 \N Tub of White Wave lowfat
\N \N Tofu
1 \N Onion coarsely chopped
2 \N Carrots sliced
⅛ \N To 1/4 cup miso paste (I
\N \N Like the brown best)

Rinse the kombu (kelp; you can get it in health food stores in the Macrobiotic section or in an Asian market) and put it in the water in a large pot. Add the seaweed(s) of your choice. I always add wakame; hijiki tastes too strong for some people, but I love that too. Bring to a boil.

While you're boiling the water, you can water, saute the onion, or just throw it into the water when it's almost at a boil. Turn the heat way down and add the carrots and the tofu.

Put the miso into a bowl. Pour some of the water from the pot over it (you kill some of the miso's good stuff if you boil it, so you shouldn't put it into the boiling water). Stir the miso thoroughly into the water and then add this back to the pot. Miso is really high in sodium, so you can adjust how much you add to taste. My macrobiotic cookbook says 1 tsp. per cup of water, but that tastes _really_ light to me.

Remove the kombu piece (it's the tough one) and serve. I put brown rice in mine, since I don't like to eat brown rice plain.

This soup has all kinds of items that the macrobiotic people say will cure you of cancer (thinking of an older digest question). Both miso and the seaweed are supposed to be excellent for your health according to Michio Kushi, et al. YMMV.

Source: Original

Posted by Heather Brown <heather@...> to the Fatfree Digest [Volume 15 Issue 5] Feb. 5, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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