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Let 's cook miso soup!

Posted Nov 27 2010 12:00am
Make sure to use a good quality miso, fermented over at least two summers. For everyday use, barley miso (mugi miso) is best. For variation, you may use soybean miso (hattcho miso) or brown rice miso (genmai miso). You may also occasionally season the soup with good quality with good quality shoyu/soy sauce.

Ingredients for 2 serving
3-4 cm Wakame (seaweed)Seasonal vegetablesSpring onion1&1/2 cup waterBarley miso or Brown rice miso or mix barley and brown rice miso

1. Soak some wakame around five minutes and cut into small pieces.2. Add the wakame to fresh, cold water and bring to a boil. Meanwhile, cut some vegetables into small pieces.

3. Add the vegetables to the boiling broth and boil all together until the vegetables are soft and edible.

4. Dilute miso in a little boiling water, add to soup and simmer for three minutes on a low flame. Please do not boil.

*Please vary the type of vegetables every day.*Garnish the soup with small amounts of finely chopped fresh parsley or scallions before serving.

Miso on FoodistaMiso
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