Cut the carrot in matchsticks
Slice onion moon shaped
Slice cabbage
Cut the tofu into cubes -- Mix the miso in a little mineral water
Sautee onions in the
sesame oil for a couple of minutes and add the carrots,cabbage and kombu seaweed.
Add water and bring it
to a boil. Simmer till tender and add the tofu cooking it for a few more minutes.
Add salt to taste. Add the miso. Simmer another 3-4 minutes without boiling.
BENEFITS
OF EATING MISO
Miso is
made from soya beans. It is a product that has been fermented and aged.
It has living enzymes that aids our digestive process. It provides a nutritional
balance between carbohydrates, essential oils, vitamins, minerals and proteins.
It has 11 times more protein than cows milk.
Twice as much protein as meat or fish.
Its valuable enzymes helps our intestinal flora to digest food.
Soya beans are rich in calcium, phosphorus, iron, other minerals and lecithin.
(It is important these days to acquire soya beans that are organic because
it is one of the products that have been genetically modified).
When we are suffering from fatigue and tiredness it helps us relieve these
conditions.
It helps to dissolve cholesterol in the blood.
Benefits people with high blood pressure and allergies.
It is recomendable to have one or two small cups of miso soup every day.
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