Miso Soup Recipe
I had so many people ask for this recipe after I posted a picture of the soup, I thought I would share the recipe.
A few things you should know about Miso first. Miso is a fermented soybean paste. It’s usually made with fresh soybeans, salt, water and Koji spores. Some also have a grain in it, the one I like has barley. It is also unpasteurized.
Miso comes in many forms, but if you’re going to eat it, you want the best! You want miso that has been aged in wood barrels for at least 2 years. It’s a fermented food which gives you all the good gut flora you need. You also want Organic and Non-GMO. I really like Miso Master, I find it at Whole Foods in the refrigerated section.
When you open it, the container is filled with a dark brown paste. That is the fermented miso. This brand has also divide the wheel into sections, it helps with a serving size. I tend to use 1 pizza slice per 2 cups water. Andrew, my husband, likes me to use more for him. Also, NEVER boil miso! Boiling it kills all of its powerful enzymes. So I add the miso to cold water and warm it up on low. It takes about 2-3 minuets of stirring to get the paste to dissolve fully.
Here is the miso soup recipe I whipped up the other night:
· 4 cups alkaline water
· 3 slices of miso
· one head of Bok Choy chopped
· handful of sautéed mushrooms
In another pot I boil water and cook udon noodles. Once noodles are done, drain and add everything into one bowl.