We have come to think of Japanese food as being tempura, teriyaki, and sushi but it is miso soup that the Japanese will not want to live without.
Originally, miso soup was served as a breakfast food.
I remember the week I had a little Japanese girl visiting who could not speak English; when I made her this soup with the addition of UDON NOODLES she was so happy and said Oishi (delicious) many times!
1. Soak Kombu, Wakame and mushrooms in 3 cups of water in a saucepan for 30 minutes.
2. Bring to a boil.
3. Simmer for 30 minutes.
4. Strain out the kombu, wakame and mushrooms saving the liquid.
5. Slice Wakame and kombu and return to stock
6. Cut stocks off mushrooms and discard or chop finely; and slice mushroom caps in half.
7. Place mushrooms back into saved liquid.
8. Add spinach leaves.
9. Simmer on medium heat till spinach leaves have wilted.
10. Add miso. (Never boil miso because that kills the live cultures which are so beneficial). Stir the miso thoroughly into the water and then add this back to the pot. As Miso is high in sodium, adjust how much you add to taste.
*Note: Fresh medium mushrooms can be used.
**This miso is the most suitable as it is smooth and creamy taste…..it has a velvety texture and almost sweet taste.
To learn all about miso and it’s many benefits click on this link: Miso- Gift From the Gods
Learn how good seaweed is for you: Prevent Radiation Poisoning with Seaweed – an Ancient Powerfood
For detailed information on each of the seaweeds read: Sea Vegetables Health Benefits.
About Diana Herrington
I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.