Simple Miso Soup
Serves 2-4
Ingredients:
1 lb baby bella mushrooms, quartered
1 ts Celtic sea salt
1 qt water
4 heaping tbs your favorite South River Miso
2 green onions, sliced into thin rounds
Preparation:
In a medium stock pot, over medium-high heat, brown mushrooms using sea salt to draw out their moisture. No oil or butter is needed. Once mushrooms are browned, transfer them to a small mixing bowl and set aside. Add water to stock pot and deglaze the fond (mushroom bits stuck to the bottom of pot). Stir and scrape well until the bottom of pot is clear of mushroom fond. Bring water to a boil over high heat. Once water boils, turn off heat, allowing the water to stop boiling. Stir in miso. Mix well to ensure that the miso is fully dissolved. Add green onion rounds and mushrooms. Stir gently and spoon into your favorite soup bowls. Enjoy!
Unpastuerized miso is a 'living food' that contains digestive enzymes. In ancient Chinese medicine, real miso is a tonic. Because it contains natural pro-biotics like Lactobacillus, it purifies the digestive system and regenerates intestinal flora. This aids in digestion and increases our body's natural immune response. Miso is believed to create vigor and increase longevity.
To order and learn more about real miso click here.
