It doesn't get better than that.
Though I haven't adopted the macrobiotic lifestyle following my week long experiment, the idea of having a miso soup for breakfast has stuck with me. Sure, I don't have it every day, but do make myself this nourishing breakfast about 1-2 a week, just because it makes me feel good. Actually, it makes me feel great. And better still it is so quick and easy to prepare, which is why I wanted to share this recipe here with you today.
Remember, the key is to ensure you buy a good quality source of fermented organic miso paste. The cheaper pastes are often chemically fermented and are likely to do more harm than good.
I made my miso soup with shiitake mushrooms because as you may know, I am OBSESSED with medicinal mushrooms; shiitake are one of the superstars amongst medicinal mushrooms as they help support our immune and cardiovascular system and are a great source of plant-based protein, iron, vitamin B2, B6 and fibre. In addition, they are a symbol of longevity, which is where it's at and taste unbelievably delicious.
240g (½ pound) fresh shiitake mushrooms (see tips below)
30g (1 ounce) fresh ginger
1-2 strips of wakame (about 3-5g)
45g spring onion/scallions (about 2-3 spring onions/scallions)
2-4 tablespoons organic miso paste
1 litre (around 4 cups) water
1 Cut the wakame strips in small pieces, the smaller the better as the wakame will expend in water. Place the wakame pieces in a bowl with warm water. Leave it in there as you prepare the rest of the ingredients.
2 Wash and slice the shiitake mushrooms. Wash and thinly slice the spring onion/scallions. Remove the tough skin of the ginger and grate the flesh of the ginger finely.
3 Boil the water in a sauce pan. Once it has started to boil reduce the heat to a light simmer and add the miso paste, mushrooms and wakame. Stir well. Once you feel the soup is warm enough, serve in a bowl and top with the grated ginger and spring onions/scallions. It's as simple as that!
Tip 1: There are lots of different miso pastes on the market. Some have a stronger and others have a milder flavour. It really depends on how long the paste has been left to ferment. As a result the quantity needed to make the soup will vary. It's also a matter of personal choice. Therefore I suggest starting with 2 scoops. If it's a bit bland, add some more and take it from there.
Tip 2: I used fresh shiitake mushrooms, but you can use dried ones too. You'll need to soak them before use. Just follow the instructions on the package.
Tips 3: Wakame is a sea vegetable. It's super delicious and healthy. However, it is a bit pricey and I appreciate not everyone has it to hand. You can just leave it out, or replace it with 2 fresh, washed and chopped up bok choy (pak choi) leaves. Just as good!