Miso Soup with Greens
Miso is a traditional Japanese fermented food that has been growing in popularity worldwide. Miso is unusually rich in nutrients, due in part due to the fermentation process required to produce it. This process breaks down the complex and sometimes hard to digest oils, proteins and carbohydrates found in soybeans into forms more easy for the human body to digest. In addition, the final product (assuming it is unpasteurized) contains live lactobacilli, which also enhance your body's ability to extract nutrients from food. The nutrients found in miso include vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin. Miso is also high in dietary fiber and provides a large amount of complete protein. It is especially high in polyunsaturated fats, which the FDA has endorsed for their ability to lower the body's levels of LDL ("bad") cholesterol. One of these facts, linoleic acid, actually helps keep skin soft and young-looking.
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- 5 cups water
- ½-inch ginger, diced
- 1/2 cup radish, sliced
- 1 cup kale, spinach or other greens, chopped
- 5 teaspoons miso
- 2 scallions, thinly sliced
- MAKE THE VEGETABLES: In a large pot add water, ginger and sliced radishes and bring to a boil. Once boiling lower to a simmer and let cook another 5 minutes.
- MIX IN THE MISO: Add a few tablespoons of the water broth from the pot to a small bowl. Add miso to the bowl and mix in the miso to form a puree. Place the miso puree in the soup pot and simmer for 2 or 3 minutes (miso should not be boiled because it will kill the beneficial bacteria). Finally, add the greens and simmer for 2 more minutes and then remove from heat. Top the soup with sliced scallions and serve.
- For a boost of adrenal and kidney health, add Maine Coast Sea Sprinkles or buy sea vegetables like wakame, nori, or dulse flakes from your local market.
Tatjana Popovic | International Health Coach http://www.totallywellness.com/