miso soup
I am really loving having miso soup these days. And it is such a quick and healthy dish that I felt really inspired to share it with you.

Miso is a traditional japanese seasoning produced by fermenting rice, barley and/or soybeans. It is high in protein and rich in vitamins and minerals. Miso is also very good for supporting our kidneys.

I have been enjoying it so much that I am having it for breakfast on some days. I started doing this when I heard from Alissa Vitti the benefits of including whole grains and vegetables in our breakfast to keep blood sugar balanced the whole day. Apparently this helps keep hormones balanced as well.

Soak 1/2 a cup of quinoa overnight. Boil it with 3 cups of water. Let simmer for 10 minutes. In the meantime chop finely some fresh ginger root, 2 cloves garlic, some cabbage, 2 sticks of celery, some sprouting broccoli (the early sprouting broccoli I got from Farm Direct was absolutly divine. It has a very short season and is already over this year.), some spring onions, some watercress, some herbs. Add to the pan and turn the heat off. Let it rest for a couple of minutes. Put 1 tbsp of miso paste in a soup bowl with 1/2 tsp of coconut oil. Add the soup. Mix well and enjoy. This would make 2 big bowls of soup.

I prefer to use unpasteurised Miso so that I can benefit from the enzymes. This is why I add Miso right at the end, after I have finish cooking the soup so that the heat does not kill the enzymes.

This is a really nutritious dish and can be a full meal on its own or had as a starter. I soak the grains so that they are easier to digest and quicker to cook. If you sprout the quinoa, or if you want to keep it raw, you do not have to cook it for 10 minutes. Simply let it rest in hot boiled water for about 10 minutes.

You can use any whole grain. I have used millet or brown rice sometimes. But I have to admit that I prefer quinoa. As I am a vegetarian, I feel that quinoa is better for me as it has high protein content.

Instead of using water as the soup base, I have been using an infusion of wild nettles picked from the heath on a walk, or freshly picked dandelion leaves from my garden. I heard someone say that having these plants that are considered weeds can help us grow and flourish like them. Till I get around to growing some vegetables I also like the thought of benefitting from what nature is providing for us without having to do any hard work or trying to get rid of slugs and snails.

I keep varying the vegetables that I use in this soup and everytime it turns out quite different. So I have not gotten bored with it yet. Incidentally bean sprouts taste wonderful in this soup.

I feel that one can be as creative with this soup as we like. There can be endless variations to this recipe. This is my variation and I am very grateful to all the people who have helped me with this process.