Miso Soup with Sea Vegetables and Spring Onion

Miso Soup with Sea Vegetables and Spring Onion

Ingredients:

  • 1 large teaspoon of miso (organic or unpasteurised is best)
  • Chopped spring onion to taste
  • Large pinch of dried seaweed (Karengo Fronds, Wakame or Dulse)

Optional Ingredients:

  • Add a little cooked fish
  • Add a raw egg beaten into the hot soup
  • For vegans add some organic tofu
  • Add cooked rice or noodles
  • Add a little grated carrot, ginger or zucchini to taste
  • Add some shredded Chinese cabbage
  • Add chopped herbs like parsley

Method:

Step 1
Place all ingredients into a large mug or soup cup and add hot water.

Step 2
Mix all the ingredients and allow the seaweed to rehydrate.

Step 3
Drink when cool enough – you may need a spoon to help!

Benefits:

  • High in minerals, especially those that are lacking in our young New Zealand soils like iodine, zinc and manganese
  • Good source of Vitamin K
  • Long fermentation of the soybeans add probiotics so long as unpasteurised and not overly heated
  • Easy to digest due to being fermented
  • Contains small amounts of phytoestrogens to help balance hormones

This is an amazing umami drink for a cold afternoon when you need a warm hug or turn it into a breakfast or lunch!

By |2018-06-26T11:17:23+00:00June 11th, 2018|Recipes|0 Comments