Miso Soup

Soothing, cleansing, and delightful, this gentle soup helps to balance our springtime need for a little extra salt and liquid.

It goes well with vegetarian sushi. Try it.

Miso Soup

You will need:

  • 8 cups water

  • 1 teaspoon tamari

  • 1/4 cup miso paste

  • 1 tablespoon dried seaweed (kombu, kelp, or wakame)

  • 1 clove chopped garlic

  • 1 inch chopped ginger root

  • 1 carrot, grated

  • ½ bunch chopped kale or chard

Pour the water into a pot and bring to a boil. Turn the heat to medium-low and add the seaweed. Simmer for 10 minutes.

Chop and grate vegetables and herbs. Add these to the pot and simmer for 10 more minutes.

As soup simmers, spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.

Turn the heat off, add the miso paste to the pot and stir well. Taste the soup - if it needs more flavor, whisk in another tablespoon or two of miso paste. Serve immediately.


Brighten Your Life!

Spring is here!
Brighten your life by simplifying your food choices and cooking methods.

Here are a few suggestions:
Steam your vegetables: carrots, sweet potatoes, daikon radish, bok choy, collards, kale, turnips, beets, broccoli, cauliflower, celery.
Choose less wheat/yeasted breads and more sourdough/spelt breads.
Enjoy oats, rice and quinoa instead of pasta and cereal.
Make savory sauces with fresh cilantro, scallions, parsley, and lemon.
Eat more beans and less meat.

Try to make sushi once this month. This traditional food of Japan is makes a delicious meal. It is a fun way to cook with others, feed many people with simple ingredients, and gently cleanse your system. 

Vegetable Sushi

You will need:
  • 2 cups short grain brown rice
  • 4 Tablespoons apple cider vinegar
  • 1 tsp salt
  • nori wrappers
  • sesame seeds for sprinkling (if desired)
  • avocado (if desired)
  • steamed vegetables cut into long strips: scallions, carrots, bok choy, daikon radish, turnips, beets, asparagus
  • tamari for dipping
Rinse the rice in a fine mesh strainer.
Place it in a stock pot with 4 cups water.
Bring to a boil, reduce heat and cook, with lid askew, for 35 minutes.
Add salt and vinegar. Cook for 5 more minutes, or until all the water is consumed and you see small air bubbles opening on the surface of the rice.
Remove from heat and cool for 15 minutes.

Meanwhile, chop and steam vegetables in a simple steamer until just tender (5 minutes or less). Remember to layer the green vegetables on top of the more dense root vegetables. Let these cool for 5 minutes.

Now you are ready to wrap! 

Spread cooled rice over 1/3 of a nori wrapper. Make sure that the wrapper's ridges run perpendicular to the rice. You will use these ridges as a guide for slicing sections of sushi. 
Add a layer of vegetables, sesame seeds and avocado if desired.
Roll tightly and moisten the edge of the wrapper with water. 
Slice with a wet knife into 6 sections or so. 
Display each section on a plate.
Repeat the process until you have used all of your filling.

Sit down with the plate of sushi, friends and family, and some tamari for dipping. Enjoy!