Wednesday, 8 October 2014
Miso Soup - Breakfast on "M" Day
It's breakfast time on "M" day and I'm using MISO
I made Miso Soup. This soup is traditionally served for breakfast in Japan. I personally enjoy this comforting and richly nutritious soup as a side dish for dinner or a late afternoon snack. Oh so good for you. Yummy!
2 cups of Dashi Stock (fish based soup stock)
* You can buy dashi powder packets at asian supermarkets, use dried scallops to flavour water, or make your very own dashi stock: Here
1 scallion, diced
1 Tbsp cut wakame (dried seaweed)
2 Tbsps Shiro Miso Paste
*You can add any additional vegetables you like or omit seaweed and scallions - Except for the Miso, of course - traditionally Tofu is added to Miso soup, but I don't eat Tofu. Miso is the star ingredient here*
Place dried seaweed in a small bowl and add a few splashes of water to seaweed until it swells up, (about 5 minutes). Bring your dashi to a boil in a medium pot. Turn heat down to low and add the seaweed. Heat for only 1 - 2 minutes. Take the whole pot off the heat and add in your Miso paste. It is crucial you don't add Miso to boiling water, as the enzymes in Miso will die when boiled. Using a ladle, put your paste inside the ladle and dip into the hot soup, mixing and stirring the paste while still in ladle, until completely dissolved, and then stir into rest of soup. Taste for flavour...it should be a slightly salty flavour, not too weak and not too strong. Sprinkle the scallions over top and serve in cute little Japanese soup bowls, or any small bowl.
*Serve with chopsticks, and use the chopsticks to stir the paste around before sipping soup, as the miso congeals when sitting in the soup*
Miso is a paste made from fermented soybeans and barley or rice malt. *unlike fresh soy beans...it is highly nutritious and beneficial to consume fermented soybeans on a regular basis* Miso is full of a wide variety of phytonutrients that function as antioxidants and anti-inflammatories.
Among reducing your risk of having a stroke and being easy on the digestive system, Miso also can reduce risk of certain cancers. Eating Miso on a regular basis will strengthen your immune system, whether used in soup, as a marinade for fish or poultry, or even spread onto a sandwich.
Copper 7.7 %
Manganese 7.5 %
Vitamin K 5.6 %
Protein 4 %
Zinc 4 %
Phosphorus 3.9 %
Fiber 3.7 %
Omega-3 Fats 3.3 %
Vitamin B2 3 %
Choline 2.9 %
Are you sipping on Miso soup?