Miso, along with natto and tempeh, are fermented soy products, a process that makes nutrients readily available. Miso provides beneficial probiotics, improves digestion, helps normalize blood pressure, has anticancer effects, and supplies important nutrients, like copper, manganese, Vitamin K. Unfermented soy (soy milk, tofu, TVP, soy cheese, soybean oil, edamame, etc.) is a very different product. It inhibits enzymatic function and may contain high levels of toxins and anti-nutrients. It is not recommended, which is why we do not add tofu to this recipe.
- 2 cups pure water (preferably distilled)
- 1/4 cup chopped green chard, bok choy, collard greens, kale, cut in thin strips
- 1/4 cup chopped green onion
- 1 1/2 – 2 Tbsp. organic white miso paste (fermented soy bean paste)
- 1/2 sheet (1/8 cup) nori (dried seaweed), cut into large rectangles
- Place water in a medium saucepan and bring to a low simmer.
- Add nori and simmer 5-7 minutes.
- Meanwhile, put 1 1/2 Tbsp. miso into a small bowl, add a little hot water and mix until smooth. Then add to the soup and stir. This ensures no clumps.
- Add greens and onion to the pot and simmer for another 5 minutes or so. Adjust seasoning, add more miso if desired. Serve warm for a soothing, gastric-friendly dish. Often served at the beginning of a meal to calm the body/mind and “awaken” the taste buds.
