It doesn't get bet­ter than that.

Healthy Mama - - Eats - By Kim­berly from The Lit­tle Plan­ta­tion | Serves 4

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!

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