MISO SOUP
TURNIP OR DAIKON MISO SOUP
1 litre
of spring water
1 strip of wakame about 7-8 cm. long
3 or 4 shitake mushrooms soaked (2 hours or overnight), chop after soaking
2 medium sized turnips or daikon, cut in medium chunks
Unrefined Seasalt
4 teaspoons of mugi (barley) miso
chopped parsley
Place water, shitake, wakame (cut into 2 cm. pieces),
turnips or daikon in a pot to boil. Cover and reduce flame to medium low.
Cook for about 20 minutes till the vegetable is tender. If you like 10 minutes
before the soup is ready you can add the turnip or daikon greens. When the
soup is ready add the miso pureed with mineral water.
Simmer 2-3 minutes longer. Serve, garnished with chopped parsley.
Shitake helps to dissolve and eliminate cholesterol. Relaxes stressful conditions. It is also useful in discharging animal fats. However it is pretty yin so one should not use too many.
Turnips and Daikon are high in calcium. When cooked together with the greens it balances the yin and yang properties of the food. It is good to eat all year around. It also helps to reduce mucus from the body and fat deposits.