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Instant Miso Broth
1 cup hot water
2 teaspoons Dandelion Leek or other dark miso
or 2-3 teaspoons light miso.
For a satisfying and healing broth on any occasion, simply mix miso into a cup of boiled water and savor the deep flavor. A great coffee substitute. Also a life saver when travelling.
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Miso soup is quick and easy to prepare; it is often ready to serve within 5 minutes. Almost any ingredient goes well in it. The hearty aroma of miso soup is as appetizing as that of coffee while its mellow, subtly pungent flavor and low calorie warmth help to start the day off right. By alkalizing the blood, miso soup is said to wake up the nervous system and offer abundant nourishment, stamina, and energy that last all morning. An aid to digestion and assimilation, it is also said to relieve acid indigestion and settle an upset stomach.
—Adapted from The Book of Miso, pg. 97.
When cooking with South River Miso it is important to remember that it is a living food. Each teaspoonful contains millions of active microorganisms which are beneficial to the dynamic digestion and assimilation of all foods.
To gain the full benefits of miso as a preventive medicine as well as a nourishing food, it should not be boiled or subject to prolonged cooking which diminishes its flavor and healthful benefits.
Aveline Kushi writes: “Miso may be enjoyed the year-round, although the varieties, ingredients, and cooking methods may change with the seasons. Because miso is so sweet and delicious, it is easy to overuse it. This produces a craving for liquid, fruits, or sweets to balance the miso’s strong salty content.”*
When seasoning with miso, cook the main ingredients of the soup first. Then reduce the flame to simmer. In a separate bowl mix the desired amount of miso with a soup ladle full of the cooking liquid. This will help to evenly season the soup. Return this diluted miso to the soup.
The taste of miso soup should be neither too salty nor too bland. The amount to use is determined by individual taste, but usually 1-2 teaspoons per cup of soup is a good measure. You can start by adding a small amount, then more if needed, but not so much that the soup tastes too salty. Miso should enhance the flavors of the soup but not overpower them.
Once miso has been added do not allow the soup to boil, but let it simmer for 3-4 minutes as the flavors mingle. Now your miso soup is warm and ready to serve with its life-giving forces intact.
*A Complete Guide to Macrobiotic Cooking
Miso Soup 101
Serves 4
1 medium onion, sliced in half moons
1 cup chopped kale, collards, watercress, or other seasonal greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 quart water
3-4 tablespoons of light or dark miso
Chopped scallion or parsley for garnish
Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and simmer with lid off until tender. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.
Sweet Onion Soup
Serves 4
2 teaspoons sesame oil
4 large onions, thinly sliced
Pinch of sea salt
1 quart water
2 tablespoons Sweet White Miso and
2 tablespoons Three Year Barley Miso
Chopped parsley or scallion
Heat oil in heavy soup pot and add onions with pinch of sea salt. Sauté on high flame for 1 minute, then reduce flame. Cover and simmer for 30 minutes stirring occasionally. Add water and bring to boil over high heat.
In small bowl blend both misos with 1/2 cup liquid from pot.
Reduce flame and add diluted miso. Simmer 4-5 minutes.
Serve garnished with fresh parsley or scallions
Note: To make a richer onion soup, do not cover pot; simmer until onions are well browned but not burnt. Finish by seasoning with 1-2 tablespoons South River Miso Tamari to taste.
Garlicky croutons add a nice touch to this soup.
Chickpea Leek Soup
Serves 4
1 medium leek sliced
2 carrots sliced
1 cup cooked chickpeas
1 three-inch piece wakame (optional)
4 cups water
11/2 tablespoons Chick Pea Miso
Chopped parsley for garnish
Wash and cut vegetables. (Leeks need special attention when washing; slice lengthwise and rinse under cold running water.) With kitchen shears cut wakame and add to 4 cups water in 2-quart saucepan. Add carrots and bring to boil. After 10 minutes add leeks and chickpeas continue to boil for 3-4 minutes. In small bowl blend miso with small amount of liquid from pot. Reduce flame to low and add diluted miso; simmer 3-4 minutes. Garnish and serve.
Autumn Sunset Soup
Serves 4
1 medium sized winter squash (Buttercup, Butternut, or similar type) peeled, seeds removed, and cubed
1 large onion sliced half moons
Pinch of salt
5 cups water
2 tablespoons Sweet White Miso
Chopped parsley for garnish Place onions in heavy soup pot, then layer squash on top. Add salt and one cup water. Cover and simmer for 30–35 minutes, adding more water if necessary. Remove to blender or food processor and blend until smooth. Add miso and the remaining water as needed. Return to pot and simmer for 2-3 minutes. Garnish and serve.
Orient Express Soup
Serves 4
6 scallions sliced
1 carrot grated or small dice
1 cake of tofu cubed
2-3 pieces of dulse (optional)
1 quart water
4 tablespoons light miso
Fresh parsley chopped
Place scallions, carrot, and water in saucepan on high flame and bring to boil. Reduce flame and simmer for 5 minutes. In small bowl blend miso with 3-4 tablespoons liquid from pot. Reduce flame to low. Add diluted miso, tofu, and dulse. Simmer for 4-5 minutes. Serve garnished with fresh parsley.
Snowy Day Winter Soup
Serves 4
2 medium onions, sliced
2 carrots sliced
2 parsnips sliced
1 cup cabbage sliced
1 cup chopped kale
1 tablespoon Three Year Barley Miso or Hearty Brown Rice Miso
1/4 teaspoon oregano (optional)
1 quart water
Fresh parsley chopped
Place root vegetables in order listed into heavy soup pot. Add 2 cups water and cover. On high flame, bring to a boil. Reduce flame and simmer for 15-20 minutes. Add cabbage, kale and remaining water. Return to high flame and bring just to boil. Reduce to medium flame and simmer 10-15 minutes.
In small bowl blend miso with 3-4 tablespoons liquid from pot. Reduce flame to low; add diluted miso and oregano. Simmer for 4-5 minutes and serve garnished with fresh parsley. (A cup of cooked rice or other whole grain can be added for heartier soup).
Robust Barley Stew
Serves 4
1/2 cups barley
1 cup diced celery
1 cup carrot, large dice
2 tablespoon sesame oil
1 cup onion, large dice
2 teaspoon dried basil
1 cup potato, large dice
1 quart water
3 tablespoons Three Year Barley Miso
Heat heavy soup pot over medium flame. Add barley and stir while roasting. (Takes about 5 minutes if pan is hot. Roasted grain will turn brown and have a nutty aroma.) Be careful not to burn the grain! Remove barley from pot and set aside.
In same pot sauté onion in sesame oil until golden brown. Add basil, carrot, and roasted barley; stir to coat all ingredients with oil. Add water, and bring to boil. Reduce flame and simmer for 45 minutes. In small bowl blend miso with 3-4 tablespoons liquid from pot. Reduce flame to low, add diluted miso, and simmer 3-4 minutes. Serve garnished with fresh parsley.
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