Miso Soup ~ In the Kitchen with the Fernandez's

Miso soup is a warm addition to any meal of the day. It is a fermented soybean paste used to flavor dishes, but mostly used as a bouillon in soups.

The natural fermentation creates a combination of enzymes that strengthen and nourish the intestinal tract.

味噌汁 (Japanese)

/miso shiru/

Serves 4

4 cups (960ml) organic soup stock (mushroom, chicken, vegetable, or traditonal Japanese dashi)

1 cup (130 g) any combination of cubes of organic firm tofu, strips of seaweed, cooked shredded chicken, cooked shrimp, or cooked vegetables

2 Tbs. (50 g) orange white miso paste

1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced

1 organic green onion, sliced

1. In a saucepan over medium heat, bring the sock to a simmer.

(a) Do not boil the miso.

2. Stir in your choice of protein or vegetables and cook until they are warmed, 2-5 minutes.

3. Remove from the heat and whisk in the miso paste until ti completely dissolved.

(a) It is important not to boil the soup when adding the miso.

4. Every divide the soup and serve immediately, topped with the ginger and green onion garnish.

In the Kitchen with the Fernandez's