Recipe of the week, Miso Soup!

 Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.


 Health benefits provided by soy foods depend on the ability of bacteria or other micro-organisms to break down two of the soy's isoflavones - daidzein and genistein—into related compounds (for example, equol). Interestingly, recent research has shown that many different strains of the fungus Aspergillus oryzae—by far the most widely-used fungus in the fermentation of miso—are capable of breaking down both daidzein and genistein.



I am a huge fan of some Miso!  My daughters love it and it has become a staple in our household.  Now that I know how to make it, we are living the Miso soup dream!  Thank goodness we have no soy allergies!  And I feel awful for those who do!  So if you don't have a soy allergy which can I just say "I am super surprised at all these allergies sometimes, I swear it is super annoying to me that everyone is allergic to everything"...  Unless you have been skin graphed and have had blood work done you don't know if you are allergic to soy!  ;)  And I think this new allergy craze is bazaar!  It is not cool to have allergies people!  Come on!!  Enjoy food, and stop being such hypochondriacs! :)  Sorry!  K back to my point!  Miso soup as a snack or a meal will be great for your waste line and your internal organs so give it a shot folks.  Here is my super simple Miso soup recipe!



 Super simple Miso soup!

4 tablespoons miso paste (to taste) Buy a tub and it will last for a very long time!
2 - 3 ounces firm tofu chopped into 1/3-inch cubes
2 green onions, thinly sliced
4 cups water

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste. Stir this back into the pot. Taste, and then add more going about it the same way a bit at a time until it is to your liking. Add the tofu, remove from the heat.  Serve hot with green onion dashed in at the end!

Serves 2 - 3.

Easy right?  Right! 

Try Miso as a legume option, you will be happy you did.  Tread lightly!