How Miso soup is made

 
 
 
 

How Miso soup is made

The Dish is written as a medicine for almost everything: improves the condition of blood vessels, lowers cholesterol and mostly removed from the body of harmful substances. It has been shown that removes from the body of radioactive substances. Generally, the miso useful in the overall weakness, the overheating of the body, in support of lactation mothers, neutralize nicotine poisoning.

Miso soup traditionally eaten Japanese, who are known for their longevity. To us it has come through macrobiotic recipes that bowl of soup as being the drug. Miso is a fermented paste that is made from rice, barley and / or soybeans, fermentation culture and salt. It provides the body with vitamins (such as B12), minerals, essential enzymes and stimulates vitality. It promotes healthy digestion and natural immunity. According to some sources also it contains Lactobacillus Acidophilus.

5 minutes preparation and 10 minutes of cooking.

 

Japanese miso soup with wakame seaweed

Ingredients

  • 2-3 kinds of seasonal vegetables
  • (1 serving size of a postage stamp) seaweed wakame
  • 3/4 liter of water or vegetable broth
  • (1 cup 1 small spoon) miso barley or rice
  • green tops and leeks
  • (fresh or dried) mushrooms shiitake
  • fresh ginger size of your thumb

Method of preparation

Cut the shiitake mushrooms into slices (if you have dried they should be soaked in water for 8 hours)

Wash the wakame seaweed and place it in bowl of water for a few minutes to soften. Afterwards, cut it into small pieces and set it aside. Add the water from the seaweed soaking into the soup.

While your water is boiling, cut the vegetables into small strips. Put the vegetables into the boiling water, then add the shiitake mushrooms and then the seaweed. Let it simmer on low heat for about 5-10 minutes. Vegetables should not be too overcooked but also not raw.

Using a ladle, remove the hot soup from the pot and stir in miso. Lower the heat under the soup to a minimum and add the miso - do not boil it! Miso contains live enzymes that would be destroyed by boiling. Let stand for 3-5 minutes at moderate heat.

Finally, add fresh herbs, leeks, dandelion leaves, watercress, etc., add a couple of drops of fresh ginger. Serve in small bowls.

 

Ján Eľko

fantastická polievka, mal som to šťastie ju spoznať priamo v Japonsku, odvtedy si ju ( príležitostne) robím buď len v čistej teplej vode alebo vo vývare so zemiakov, s pridaním tofu, niekedy tiež riasy a kedysi aj prášok zo sušených tuniakov Bonito. Pri mojej ďalšej j návšteve bola základom mojich raňajok....

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foodland

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