Miso Soup

From Dr. Weil's My Optimum Health Plan: Your mind and body wellness center. Get your free health assessment now!

4 Servings

Miso soup is the Japanese version of chicken soup - a combination
soul food and comfort food. It is traditionally eaten at breakfast in
Japan as a daily staple. Miso is a paste made from fermented soybeans,
and is full of antioxidants like vitamin E, as well as protective fatty
acids. It's healthful and delicious, and the Japanese say that the
linoleic acid in miso promotes soft skin. The soybeans miso is made
from also contain isoflavones and other elements that provide
protection against some forms of cancer. To preserve these properties,
miso should not be boiled. Add it to a soup after it has been removed from direct heat.

Ingredients:

2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)

Instructions:

1. Heat canola oil in large pot. Add ginger and onion, thinly sliced.
Saute over medium heat for 5 minutes and add carrots, celery, and
cabbage. Stir well.

2. Add water, bring rapidly to a boil, then lower heat and
simmer covered till carrots are tender, about 10 minutes. Remove from
heat.

3. Place miso in a bowl, add a little of the vegetable broth,
and stir well into a smooth paste. Add more broth to thin the mixture,
then add to the pot of soup. Let rest for a few minutes.

4. Serve in bowls with chopped raw scallions. You may wish to
remove the sliced ginger before serving, and you can add a few drops of
roasted (dark) sesame oil to each bowl, if desired, for a smoother
nutty flavor.

Nutritional Information:

Per serving:

108 calories
6 g total fat (1 g sat)
0 mg cholesterol
13 g carbohydrate
3 g protein
3 g fiber
675 mg sodium

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