VEGETABLE MISO SOUP
6 cm. Long wakame seaweed
1 onion
1 carrot
A piece of cabbage
1
turnip
1 chopped scallion
unrefined cold pressed corn or sunflower oil
unrefined
seasalt
2 level teaspoons mugi miso
1 litre mineral water.
Slice vegetables. Add about 1-2 tablespoons of oil in the pot and stir fry the onions till lightly brown. Add the remaineder vegetables and stir fry together another 2 minutes. Cut the wakame seaweed in 2 cm. Pieces and add to the vegetables. Add water, and bring to a boil. Lower the flame and simmer until the vegetables are tender or about 20 min. Add seasalt. Dissolve the mugi miso in a little mineral water. Add it to the soup once its ready and simmer for 3 - 4 minutes , making sure it does not boil. Turn off fire. Garnish with chopped scallions when served on soup bowl.
Miso is a natural and aged soyabean product. It has living enzymes that aids in digestion. It provides nutritional balance between carbohydrates, essential oils, vitamins, minerals and proteins. It contains two times as much proteins than meat of fish. 11 times more than cows milk. Miso also enhances physical beauty since it nourishes the skin and blood to build new tissues. It makes the skin and hair grow with vitality. When we have miso soup our energy is increased. It relieves us when we are tired. It helps people suffering from allergies or tuberculosis. People that suffer from heart problems can benefit from it since it also dissolves the cholesterol in our blood, and softens our blood vessels. It is therefore good for preventing arterioescleorosis and high blood pressure.
We recomend to take 1 - 2 small cups of miso every day to mantain good health and a more balanced diet.