Medicinal Miso Abundance Bowl
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Those of you who know me already know my absolute love for Miso. It is the absolute saviour medicinal food I always go back to whenever I’m feeling at all out of sorts. It is like the anchor in my life to connect me back to my roots, get me grounded and rebalance my energy and health.
Miso is a beautiful blessed Japanese Super-food that has been created and used for nourishment for thousands of years. For those of you that don’t know, it is an incredibly mineral enriched paste made from fermented soybeans and some kind of whoelgrain (usually rice or barley).
These soybeans and grains are fermented in large wooden barrels, some for up to twenty years! Isn’t that amazing! And the longer they are fermenting for the more powerful the miso is.
n.b. Sweet White Miso is sweeter because it is very young and the darker miso’s have been fermented much longer and therefore are more intense – both in energy, sodium quantity and taste.
Miso is medicine to us on so many levels and is an amazing source of high quality sodium. Scientists did a study a few years back on the difference in how our body processes salt compared to miso. Both very high sources of sodium. Amazingly they discovered that although our heart-rates and blood pressure rose through the high levels of salt, after consuming the miso the opposite happened. Our blood pressure was balanced out and our heart rate was unaffected, even though the body was consuming the same amount of sodium.
So, our human bodies can absorb the sodium from Miso in a much more balanced way then it can salt which makes it an incredibly important source of minerals in our diet.
Here are a few more amazing benefits of consuming Miso:
* Extremely good for strengthening our Immune System (particularly when we are run down, full of cold or flu or over-worked)
* Highly nourishing for our Kidneys and deeper life source giving us a deep, long lasting energy resource
* Very good for boosting fertility and healthy reproductive health
* Highly alkalising for our bloodstream bringing us back to balance after consuming excess alcohol, sugar and refined foods.
* Great for hair, nails, teeth and bone health
* Has a good source of strong Yang energy, which is that ‘go getting’ energy we often need and crave. I often recommend to clients to have a good strong bowl of miso in the mornings before a big meeting or event instead of coffee and it will give you such an energy boost without the big energy crash afterwards!
And trust me, these are just some of the amazing benefits Miso gives us!
Here’s a top tip though: As Miso is so high in sodium each one of us will need different amounts, depending on our height, size, frame, sex. If we are relatively small build or if you are giving it to children then less is more here – too much will only make you more tense and be too much. But for those of you with a larger built and frame, like my 6ft 4″ husband, a good strong amount will go a long way!
Listen to your own bodies and see if you can find the right amount for you. Feel whether you feel energised and nourished afterwards or if you feel tense and tight. If it is the latter then make your miso soup a little lighter next time. Or if you feel unsatisfied and craving something salty after then why don’t you make it a little stronger.
For kids, this is an extremely powerful food and they will only need a very small amount. One quarter of a teaspoon for babies over 1yr old and half a teaspoon for children over 3years old.
Overall, this recipe is one of pure nourishment. Adding the seaweed broth and so many abundant vegetables, this superfood soup is one that will leave you feeling amazing from the inside out!
Enjoy my lovelies!
- 2 White Onions (Finely Sliced)
- 1 Medium Carrot (Finely Sliced)
- 1 Leek (Finely Sliced)
- 1/2 Cup Dried Shitake Mushrooms
- 3 -4 Stalks of Spring Onions
- 2-3 Strands of Wakame Seaweed (cut into very fine pieces with scissors)
- 1 Piece of Kombu Seaweed (The length of your forefinger)
- 3-4 Tbls Brown Rice Miso Paste
- Sea Salt
- Water or Vegetable Stock (See my Nourishing Life Giving Stock recipe)
- 1 Pack of Brown Rice Udon Noodles or Soba Buckwheat Noodles (Gluten Free)
1-2 Tbls Tamari (GF) or Shoyu
- 1 Bunch Asparagus (Broken in half with ends discarded)
- 1 Bunch Radishes (Washed and finely sliced)
- 150g Frozen or Fresh Peas
- 1 Can Cooked Organic Chickpeas
- 35g Fresh Alfalfa Sprouts
- 4 Spring Onions (Finely Sliced)
- 4 Blocks of Mochi
– Pre-heat oven to 200 degrees C.
– Finely slice the onions, carrots and leeks and place in a medium sized soup pot.
– Add shitakes, kombu and wakame seaweed. Make sure the wakame is cut into very small pieces with some scissors first as it expands a lot in the water and you don’t want big slimy pieces of seaweed to eat later on!
– Add water or vegetable stock to 3/4 full of the pot and 1-2 good pinches of sea salt and put on a high heat. Bring to a boil, turn down to a simmer and let it simmer with the lid half on for at least 15min or until veg are soft but not falling apart.
– In a separate pot, add boiled kettle water and once water is rolling add rice or soba noodles and let it simmer for 7-10min or until noodles are soft but not mushy. Drain and immediately run under cold water tap to stop the cooking process. Leave aside.
– In a baking dish put the 4 blocks of Mochi in the oven for approx 10min or until puffed up.
– Re-boil the kettle and add to a pot with a few pinches of sea salt. Once water is boiling, add peas and broccoli and let it simmer on a medium/high heat for 3-5min or until peas are all floating on the top. Add the Asparagus for 2min and let it all simmer.
– Take off the heat, drain and run the veg under cold water to stop them cooking anymore and to keep them green. Leave aside.
– Back to the soup, once the veg are nice and soft turn off the heat.
– In a small separate bowl ladle out 2 spoonfuls of broth. Then add the Miso Paste to this bowl and dissolve it well in the broth until it is a clear dark liquid. Make sure there are no lumps.
– Now add back to the soup pot and mix in. Then add tamari or shoyu. Stir in well.
– One point: Miso should NEVER be added whilst the soup is cooking, this kills the powerful enzymes and goodness of Miso. It should only ever be added once the soup is cooked and the heat has been turned off.
– To serve up, place noodles into each serving bowl then ladle in the soup on top.
– Add broccoli, peas, asparagus, alfalfa, finely sliced radishes, chickpeas & spring onions.
– Add the mochi crouton and drizzle a light serving of toasted sesame oil over the top.
Voila! It’s ready! Enjoy and let this magical powerful meal do it’s work.