INGREDIENTS

INSTRUCTIONS

GARNISH
From:    James Porter <porterj@LBM.COM>
Date:    Mon, 5 Aug 1996 13:12:40 -0600
By Dr. Sally LaMont, Naturopathic Physician and Licensed Acupuncturist,
Practicing in Marin county California, 415-381-4578
All about soup......Sally's soup class handout
(makes about 5 cups in 20 minutes)
Miso is a traditional Japanese product made from soybeans. Its rich, salty
nature makes it a perfect boullion-like base for soups and sauces. (Miso
paste is made in Japan by steaming and fermenting various grains, mixing
them with soybeans, adding salt and aging for 2 or more years. It naturally
contains enzymes and vitamins generated by the micro-organisms which
ferment it. Because it contains these live cultures (much like yogurt
does), it is important that it not be boiled). To make miso soup,
stir-fried veggies are prepared. The miso paste is mixed with warm water
and added at the end of the soup making process, to retain its maximal
nutitional value.
Bring one quart of water to a boil. Once the water has boiled, pour one cup
into a pyrex measuring cup. Allow it to cool a few minutes and mix in the
miso. Pour a little water over the arame to rehydrate it.  Heat the oil in
a wok over high heat and stir-fry the ginger and garlic for 15 seconds. Add
the onions, carrots and celery, stirring constantly for about 4 minutes.
Stir in the shitake mushrooms for another 2 minutes. Add the remaining 3
cups of hot water to the wok and bring it to a boil. Cook an additional 3-5
minutes or until the carrots are done. Add the drained seaweed. Remove the
wok from the heat and allow it to stop boiling completely. In 1 minute,
stir in the miso broth, mixing well. Transfer to soup bowls and garnish
with scallions or cilantro. Serve with brown rice topped with gamasio (see
recipe).
EAT-L Digest  4 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“You think life is full of surprises? Wait till you die!”