Vegetable Dishes

Vegan Miso Soup

This is a generic, brothy soup with sparse contents and can be consumed daily as an appetizer to promote good digestion.  Various kind of root vegetables, greens and miso can be used, but the broth is always wakame-based, and the soup should be garnished with chopped scallions to achieve a balanced result.  It is especially tasty and balanced if, within one soup, you can use greens belonging to the same root vegetable, i.e. red radish and the radish greens, carrots and its greens, or 'Hakurei' turnips and the turnip's leafy tops.  Although additional ingredients can be used (say, 1 small, thinly sliced shiitake mushroom per person, or a few small chunks of tofu per person), this soup should mainly consist of miso broth, so don't fill it too chock-full with solid ingredients.The kind of miso used would ideally vary by season.  In summer, for example, we might use 2/3 sweet white or brown rice miso, and 1/3 barley miso.  But in winter, ideally use 2/3 barley miso and 1/3 brown rice miso.  Barley miso has a more warming effect, brown rice miso is less warming, and sweet white miso the least warming.To make this dish gluten-free, avoid using barley miso, and use only sweet white or brown rice miso, perhaps increasing the amounts slightly to taste (but, it should not taste very salty--if so, you got too much miso).This macrobiotic miso soup is like a traditional miso soup, but does not use bonito flakes to season the broth (due to the "nervous" type of energy imparted to a dish by bonito flakes). The soup can help you sweat out a cold and/or fever; just eat this soup hot and then go directly to bed rest, covering yourself well.


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