Miso Soup With Sauteed Greens

2-Inch piece wakame, soaked until tender

4 dried shiitake mushrooms, soaked until tender

Spring or filtered water

1/2 Yellow onion, cut into thin half-moon slices

1 Carrot, cut into thin oblong slices

2 teaspoons barley miso

3 to 4 leaves kale or collard greens, rinsed well

About 1 tbsp extra-virgin olive oil

1/2 Red onion, finely minced

1/4 Red bell pepper, roasted over an open flame,peeled,seeded and sliced into thin ribbons

Drain the wakame, reserving the soaking water, and slice into bite-size pieces. Drain the mushrooms, reserving the soaking water, and slice into bite-size pieces. Place the wakame, mushrooms and all the soaking water in a medium soup pot, along with enough additional water to equal 4 cups. Cover and bring to a boil over medium heat. Add the yellow onion and carrot, cover and return to a boil. reduce heat to low and cook until carrot is tender, about 6 minutes. Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and simmer , uncovered, for 3 to 4 minutes to activate the enzymes in the miso.

While the soup  simmers, slice the greens into small pieces. Place the oil, red onion and bell pepper in a small saute pan and place over high heat. When the vegetables begin to sizzle, saute for 1 minute. Stir in the greens and saute until just wilted, about 2 minutes.

To serve, ladle the soup into individual bowls and top with a  generous amount of sauteed greens. Serve immediately.

-This soup was my favorite so far!

This recipe is printed with permission from Christina Pirello

Check out these great watercress facts! 

Miso soup with watercress and ginger

6 Cups filtered water

1 Onion, diced

1 1-inch piece of kombu, soaked and diced

1 Large bunch watercress, washed and coarsely chopped

1 Tablespoon grated ginger root

2 Tablespoons miso, diluted in a little of the hot broth

In a large pot bring water, kombu and onion to a boil. Turn heat to low and simmer for 5 minutes. Add ginger and simmer for another 2 minutes. Add water cress and miso. Simmer for another 2-3 minutes. Serve.

- I have always loved the peppery taste of watercress! If you have the time homemade wontons are great in this soup too! 

Wonton recipe here!

Miso soup with tofu and green peas

Click here to view the embedded video.

Recipe by Ingrid. Song sung by Ingrid.

-She is quite the girl that Ingrid! xo

Miso soup with mushrooms

5 Cups filtered water

1- 3 Inch piece wakame

1/2 Cup dried shiitake mushroom, soaked

1 Lb assorted mushrooms (shiitake, oyster, enoki etc.), thinly sliced

1 tablespoons sesame oil

2 Green onions, chopped

2 Tablespoons miso paste

In a medium pan, bring the water , wakame and  dried shiitakes to a boil.Simmer for 5 minutes. Remove from the heat and steep for about 15 minutes. Add the miso paste and stir to combine.

In a frying pan, saute the assorted mushrooms in the oil. Cook for about 2 minutes. Stir all ingredients together and simmer for 2 minutes.

- So mushroomy! Love it.

When I asked my friend Stephanie what her favorite miso soup ingredients were here is the answer I received.

Unfortunately I have no camera this week. Pictures are to follow.

This recipe is from the Milf Diet by Jessica Porter

Miso soup

2 Dried shittake mushrooms

1 Cup warm spring or filtered water

4 Cups spring or filtered water (or homemade vegetable stock)

2 Tsp wakame flakes

One 1-inch piece daikon, thinly sliced into half moons

4 Tsp barley miso, aged at least 2 years

1 Scallion, thinly sliced

Soak the shittake mushrooms in the warm water for 10 minutes. Drain and reserve the soaking liquid. Remove and discard the tough stems of the shittakes and slice the caps into thin strips. In a saucepan, bring the 4 Cups water, the wakame, the shittakes, and the soaking liquid to a boil. Reduce the heat and simmer for 10 minutes. Add daikon and simmer for 3 more minutes. Remove about 1/4 cup of the stock and add the miso to it. Using a suribachi and surikogi (Japanese morter and pestle) or a cup and spoon, puree the miso until it is smoothly integrated into the stock. Pour the miso liquid back into the soup. Simmer over very low heat for 3 more minutes. Do not let the seasoned soup come to a boil – boiling will overcook the live enzymes. Serve in individual bowls and garnish with the sliced scallion.0

-Yum Yum ! You can call me Milfy anytime! 

Unfortunely I am without a camera this week. Pictures will follow.

Q: What do you call a baby potato?

A: A small fry!

Q: What do you call a potato that is never motivated, but are content to watch others? A: “Speck Tators”!

Miso soup with potato

This is the basic miso soup recipe by Aveline Kushi with added potato.

1 3-inch piece dried wakame

1 Cup thinly sliced onions

1 Quart spring or filtered water

11/4-11/2 Tbsp miso

1-2 Cups, potato, peeled and thinly sliced

Chopped scallions, parsley,ginger or watercress for garnish

Rinse the wakame in cold water for 3-5 minutes and slice it into 1/2 inch pieces. Put wakame and onions in a pot and add water. Bring to a boil, lower the heat,add the potato and simmer for 10-20 minutes, or until tender. Reduce the heat to very low but not boiling or bubbling. Put the miso in a bowl or suribachi. Add 1/4 cup of the broth from the pot and puree until miso is completely dissolved  in the liquid. Add the pureed miso to the soup. Simmer for 3-5 minutes and serve. Garnish with scallions, parsley, ginger or watercress.

Potato jokes from-www.jokes4us.com

Unfortunetly my camera is on the blink. Photo’s will be posted at a later date.

Miso soup with bean sprouts

- Mung bean, lentil,broccoli, alfalfa…….

4 Cups filtered water

1/2 onion, diced

1 Inch piece of wakame, soaked and diced

2 Cup sprouts of any kind

1 1/2 tablespoons mellow white miso

In a medium pot, bring water,onion and wakame to a boil. Turn down heat to low and let simmer for 5 min. Add sprouts and simmer for 1 more minute. Useing a small sieve, push miso through to disolve into the soup. Simmer for another 2 minutes.

-This is a great spring miso!

Miso soup with deep fried tofu

This recie is similar to the miso soup with croutons recipe,  just substitue tofu instead of croutons.

2 1/2 Cups filtered water

1- 1Inch piece of wakame, soaked and diced

1/2 onion, diced

1/2 Pound extra firm tofu, cubed

sesame oil

2 Scallions, thinly sliced on a diagonal

2 Tsp brown rice miso, diluted in a little hot broth

In a small pot bring water, wakame and onion to a boil. Turn heat to low and simmer for 3-5 minutes.  Add Miso and simmer for 2 more minutes. Turn heat off.

In a separate frying pan, fry  the tofu cubes in a little sesame oil.  Untill nice and browned.

Serve Miso with a couple of the tofu and a sprinkle of scallion.

Miso soup with fresh shittake

This warming soup is from The Good Morning Macrobiotic Breakfast Book by Aveline Kushi and Wendy Esko

4-5 Cups water

1/4 Cup dry wakame (1/2 ounce), soaked and sliced

5-6 Fresh shittake mushrooms, de-stemmed and quartered

1 Tablespoon bonita flakes (optional)

1/2 Cup snow peas, de-stemmed

1/2 Cup firm- style tofu (4 ounces), cut into 1- inch cubes

11/2-21/2 tablespoons pureed miso

yield: 4-5 cup servings

Place the water in a pot, cover and bring to a boil. Add the wakame, cover, reduce the flame to medium-low, and simmer for 2-3 minutes. Add the shittake mushrooms and the bonita flakes to the soup. Cover and simmer 4-5 minutes. Place the snow peas and the tofu in the pot. Reduce the flame to very low. Dilute the miso with a few tablespoons of the broth and add it to the soup. Cover and simmer for 2-3 minutes. Remove and place in serving bowls.

-It was cold and snowing here today (yes snow) and this was such a good soup! I used barley miso for this. I omitted the bonita.