Thanks to Uncle Marty and Aunt Allison, Noah got his first set of wheels! He was so excited to open the big package that arrived for him last night! He very patiently watched and helped Dad put the bike together and he can’t be more proud of it! Along with the bike he received a helmet, oh the dreaded helmet. Noah LOVED it until I committed the unthinkable…I pinched his sweet little chin in the clasp. OUCH!!! As my mother did to me and I’m sure as your mother did to you…it must be some mom rite of passage thing. Noah is fine and brushed it off but my heart is broken. I definitely get the “worst mom award” today
Anyway, on to miso soup…
Miso is a fermented food that has been used as a staple in the Japanese culture for thousands of years. It was popularized in the western culture with the boom of macrobiotics due to its amazing healing qualities. In Japan the average person consumes one bowl of miso soup per day along with a diet high in vegetables, fruit and fish and low in meat and dairy. I should also mention that Japan has one of the lowest rates of obesity in the world!!! (www.webmd.com) Hmmm, makes you wonder…could there be a connection???
Miso contains high levels of minerals, vitamins and protein however; it’s special healing properties come from the process of fermentation. It is fermented by a yeast mold called koji, this process can take up to several years! Fermentation creates healthy bugs in the form of lactobacilli. These bugs help the digestive tract function properly, which in turn enhances your body’s ability to extract nutrients from food. The probiotics found in miso heal and strengthen the gut which crucial for a thriving immune system.
In addition to probiotics, minerals, vitamin and protein, miso also has high levels of antioxidants, which are responsible for removing toxins and free radicals from the body. If toxins and free radicals are not eliminated they build in the body destroying cells, which can lead to chronic diseases, cancer and accelerated aging. YUCK!
I used to be afraid to attempt cooking miso soup. I’m not sure why because it is so easy! If buying a prepackaged miso soup check the ingredients as many of them contain MSG and high amounts of sodium.
Miso Hungry Miso Soup
1 carrot, chopped
2 cloves garlic, minced
3 cups mushrooms, sliced
2 cups low sodium vegetable stock
4 cups water
a couple of handfuls of spinach
4 scallions, chopped
pinch of dried wakame seaweed
5-6 tablespoons miso
cooked brown rice (optional)
-Bring broth and water and to a boil, add carrot and garlic.
-Turn down to a simmer and add mushrooms.
-Simmer for 30-45 minutes. Simmering for a long time will pull out the nutrients from the mushrooms.
-Add scallions, spinach and a large pinch of seaweed, simmer for a few minutes longer.
-Take soup off of heat.
-In a small bowl thin out miso paste with a little water, then add it to soup.
It’s important to not add miso when cooking as to preserve the live probiotics
-Serve as is or over cooked short-grain brown rice for a heartier soup.
This also makes for a wonderful warm and soothing breakfast!
~To try this recipe and others, join us this Sunday at Orleans Yoga & Pilates~