Me So Happy - Miso Soup

I would like to introduce you to a food friend - Miso soup. What’s so great about it? The Miso paste is made from fermented soybeans and grains such as brown rice or pearl barley, following a long-standing tradition in Japan. This soup, especially when organic and unpasteurised, is an amazing source of positive bacteria to populate in the gut.The probiotics in miso may boost your immune system by strengthening your gut flora and reducing the growth of harmful bacteria. Who is it good for? People with digestion problems, for example, following a prolonged use of antibiotics, or chemotherapy. Miso is also rich in B vitamins that support the normal functioning of nervous system and therefore, it is not only nutritious but also calming and soothing. Many vegetarians and vegans ask me what can replace meat to give the body the warmth and strength of yang energy - miso is the answer. For digestion issues - have miso first things in the morning. For insomnia, anxiety and back pain - have miso last thing before bed. How to prepare? First, make a stock - cover a strip of seaweed (kombu or wakame) and a few dry shitake mushrooms with water and simmer for 30 minutes. Meanwhile, sauté vegetables of your choice with a little oil and salt - onion, leeks, carrots and parsnips are my favourites. Add the veggies to the stock with some grated ginger and simmer for additional 20-30 minutes. Once the stock is ready, scoop a little into a bowl and dissolve the miso thoroughly before adding it back to the pot. Simmer for a few extra minutes on the lowest heat. Avoid boiling the miso, particularly if you are using unpasteurised paste. Cut some shallots on top and enjoy with rice or noodles.

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