Winter Miso Soup

Low-Fat, Dairy-Free, Vegan

While unusual for many North Americans, miso soup often serves as a power breakfast in Japan. Miso is a high-protein fermented soy product with a salty flavor that can be very health-promoting. We call for aged, unpasteurized barley miso. Unpasteurized miso contains the beneficial Lactobacillus bacteria and other enzymes, which have been shown to aid in the digestion of food and to help create a healthy digestive system — a different and delicious way to jump start your day.

Serves 4
4 dried shiitake mushrooms
3 TB wakame flakes
2 cups warm water
2 tsp sesame oil
2 medium carrots, cut into matchsticks
6 cups water
4 TB barley miso
1 green onion, thinly sliced (garnish)

Ingredient Options: Vary vegetables and type of miso to suit your taste and availability.
Rinse shiitakes and wakame flakes, then soak in the 2 cups warm water for about 5 minutes or until soft. Drain well. Cut shiitakes into thin slices.

Heat oil in large pot over medium heat. Sauté carrots for about 5 minutes. Add 6 cups water and bring to a boil then reduce heat to simmer. Add mushrooms and wakame and cook for 3 minutes. Turn heat to low.

Place the miso in a small bowl, mug or mortar and pestle and add about 3/4 cup of the broth. Stir to combine. Add miso broth to soup pot and stir to combine. Cook for another few minutes, making sure that the soup is not boiling. (Never boil miso as that will destroy the beneficial enzymes.) Garnish with green onion and serve.