Miso soup is very healing and alkalizing when made with a good quality miso. I buy miso imported from Japan by Natural Import Company. South River and Miso Master are companies in the United States that make unpasteurized miso. The kind of miso considered the most healing quality is 3-year barley miso.
This recipe is a basic one that you can use as a template. Use a variety of different vegetables throughout the week. You can sometimes include cooked udon noodles or fried or grated mochi at the end of the cooking time. The miso needs to simmer lightly for 3-5 minutes, but shouldn’t come to a boil. Boiling reduces some of the healing qualities of miso. The appropriate amount of miso can vary per individual. A general rule is 1/2 to 1 tsp miso per cup of liquid. You want the miso soup to have a good, rich taste, but not be overly salty.
Miso Soup Recipe
- 2-3 inch piece of wakame, soaked for 10 minutes
- 2 dried shiitake mushrooms, soaked until soft and sliced thinly with the tough stem removed (optional)
- 4 cups filtered water
- 1/4 onion, cut in half moons
- 1/2 carrot, thinly sliced
- 1 kale leaf, leaf and stalk cut into thin strips
- 2-4 tsp miso, depending on your own personal level of salt intake
- 2 Tbsp chopped green onion
1. Put the wakame, shiitake mushrooms and water in a medium size pan. Bring to a boil on medium heat. Reduce heat and let simmer for about 10 minutes. Remove the wakame and cut into small pieces and return it to the pan.
2. Add the onion and carrot to the pot and continue to simmer for 5 minutes.
3. Add the kale and continue to simmer for 2 minutes.
4. Place the miso in a small bowl. Add some of the cooking liquid to the bowl and stir until miso dissolves. With the soup on low and at a very light simmer, add the miso. Take care to not let the soup boil. Simmer gently for 3-5 more minutes. Remove from heat.
5. Serve the soup with a garnish of green onions. Enjoy!