|15 min||15 min||2|
|1 medium||Carrots (thinly sliced)|
|1 medium||Parsnip (thinly sliced)|
|1/2 medium||Onion (or up to a half of the onion. thinly sliced)|
|1/2 cup||Quinoa, cooked (or other already cooked grain leftover from a prior meal.)|
|3 leaves||Kale (or more if you love leafy greens. Slice very thin. Feel free to include the stalk for extra nutrients and roughage. Also, feel free to us another dark leafy green such as collards or broccoli.)|
|2 tsp||Miso paste (or to taste up to 1 tablespoon per serving. See the "instructions" to learn important information about miso.)|
|1 sheet||Seaweed, nori (up to 1 sheet per person. I usually get the nori roasted sheet, the kind used for sushi rolls.)|
Important to Know about Miso
DO NOT BOIL MISO PASTE as boiling kills the active probiotic enzymes.
If you use too much miso paste you can become over salty and this could cause cravings for sugar foods (desserts, alcohol, too much fruit). So add enough to make the broth flavorful, yet not over salty.
Purchasing Miso & Gluten-Free Miso
South River Miso or Miso Master are two miso companies. and you can order from them online or find them in a health food store. I highly recommend South River Miso Company. They make a traditional high-quality miso & it is sold in glass jars (not plastic).
I use Barley Miso as it is a 3-year fermented miso. The longer the miso paste is fermented the higher levels of probiotics & fermentation your body receives. If you are new to miso you may want to get a 1-year fermented miso, as it is more mellow.
Gluten-free miso flavors = Rice Miso (Eden Foods, South River Miso & Miso Master). Rice Miso has lots of different names: Genmai, Shiro, Brown Rice, Sweet Rice, etc. Please read the label carefully to see if it means your health needs.
Soy-free & gluten-free flavors = Chickpea Miso (South River Miso, Miso Master & Jorinji) or Adzuki Miso (South River Miso). Please read the label carefully to see if it meets your health needs.
My favorite brand is the South River Miso Company as they make traditional high-quality miso and it is sold in glass jars (not plastic).
You can increase or decrease the amount of water and vegetables.
Try other vegetable combinations by adding vegetables in season. For example... In the fall/winter, butternut squash, parsnip, onion, and broccoli. In the summer, organic corn kernels, scallions, carrots, and bok choy. In the spring, celery, onion, peas in the pod, and collard greens. Create a mix of vegetables and include at least one leafy green vegetable so the soup is balanced.
Try other seaweeds: dulse (large pinch), kombu (postage stamp size), or wakame (postage stamp size). These seaweeds need time to cook so add them at the beginning. Nori sheets are the exception as you add just before eating.
Garnish options: sliced scallions, chopped parsley, chopped cilantro, or roasted black sesame seeds
This recipe was created for you by Paula Yolles a Body-Mind-Food Health Coach and the founder of FoodTastic Health