Replenishing Miso Bowl
Print this recipe!
I put this soup combination together specifically to replenish myself during these log dark winer days. Essentially, the winter season, is a really a time of deep introspection, slowing down and replenishing our energy. So that out immune systems can get stronger and our energy and life force can grow deeper, ready to “Spring” back into life once Spring arrives.
But of course, most of us living in cities and in the western world during winter continue to run around at 100 miles per hour. Continuing in our lives and work as if it were any season really. Often causing some kind of burn out mid way through the year and putting excess pressure on our Kidneys and Liver.
So…it is important to take care. Eat warming, grounding, mineral enriched foods that will help us stay and feel rooted and nourished.
Miso soup is one of the absolute best ways to nourish our Kidneys and boost our Immune System. Having a bowl of soup regularly and even daily will give you the kind of inner strength, focus and vitality like nothing else but all in a very rooted, grounded way.
I have also topped this soup with some really special ingredients.
A little pickle to help aid digestion, fresh horseradish to clear our sinuses and stimulate our lungs and liver. Lovely ginger greens full of vitamins and Nori strips to boost our iron and calcium levels.
All in all this soup is my new favourite Winter Replenisher (Sounds like a super hero doesn’t it?!) that will strengthen us deeply 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 Nourishing Life Giving Stock recipe)
- Cooked Brown Rice (Gluten Free)
- 1-2 Tbsp Tamari (GF) or Shoyu
- 1/2 Beetroot (peeled and thinly sliced)
- 3 inch piece of Horseradish
- 80g Kale (stripped off the stalk)
- 1/3 Savoy Cabbage (finely sliced)
- 2 Tbsp Tamari
- 1 Tbsp Sesame Seeds
- 1/4 Sheet of Toasted Nori (cut into fine strips)
- 2-3 Slices of Lemon
- 1 Spring Onions (finely sliced)
- Sesame Oil
- 1/3 Cup Water
- 1/4 Cup Apple Cider Vinegar
– 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.
– For the Toppings: Add your finely sliced beetroot to a bowl and mix in the apple cider vinegar. Leave to marinade and pickle
– Heat up some sesame oil in a wok or frying pan and add your kale and cabbage with a pinch of sea salt. Mix on a high heat for a few seconds and add the water to let it steam and sizzle.
– Keep mixing now and then to make sure none of the veg catches on the bottom and add your tamari and your ginger juice. Keep cooking until the cabbage is nice and wilted but still bright green.
– Turn off and leave aside.
– Grate your horseradish and set 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 brown rice into each serving bowl then ladle in the soup on top.
– Place on some greens, some pickled beetroot and the grated horseradish.
– Take your nori and place a few strips on top of each bowl and sprinkle with spring onions and sesame seeds
Voila! It’s ready! Enjoy and let this magical powerful meal do it’s work.