Date: Sat, 04 Feb 95 15:27:03 PST
From: Heather Brown (heather@EECS.Berkeley.EDU)
Anyway, here's my non-traditional recipe for miso soup.
4 cups water
1 inch piece of kombu, rinsed
handful of hijiki, wakame, arame - your choice
1 tub of White Wave lowfat tofu
1 onion coarsely chopped
2 carrots sliced
1/8 - 1/4 cup miso paste (I like the brown best)
Rinse the kombu (kelp; you can get it in health food stores
in the Macrobiotic section or in an Asian market) and put it
in the water in a large pot. Add the seaweed(s) of your choice.
I always add wakame; hijiki tastes too strong for some people,
but I love that too. Bring to a boil.
While you're boiling the water, you can water, saute the
onion, or just throw it into the water when it's almost
at a boil. Turn the heat way down and add the carrots and
Put the miso into a bowl. Pour some of the water from the
pot over it (you kill some of the miso's good stuff if
you boil it, so you shouldn't put it into the boiling water).
Stir the miso thoroughly into the water and then add this
back to the pot. Miso is really high in sodium, so you can
adjust how much you add to taste. My macrobiotic cookbook
says 1 tsp. per cup of water, but that tastes _really_ light
Remove the kombu piece (it's the tough one) and serve. I put
brown rice in mine, since I don't like to eat brown rice plain.
This soup has all kinds of items that the macrobiotic people
say will cure you of cancer (thinking of an older digest
question). Both miso and the seaweed are supposed to be excellent
for your health according to Michio Kushi, et al. YMMV.