Posts Tagged ‘miso’

That time of year has come, when people around you start coughing, sneezing, blowing their red and runny noses. You can certainly avoid becoming one of them! Hubby and I haven’t caught a seasonal cold in a long time. I realized this the other day when I was cleaning out the ‘pharmacy box’ and 80% of the meds were past their use by dates. We don’t really take meds anymore. When I feel like I am a bit run down or weaker I just take some Echinacea vitamins and they are awesome. I think it is good to take them at the changes of season when people are adjusting to the new weather and light cycle. I also think juices and smoothies help boost your immunity during those times, but more about that over the next few days.

IMG_1481We are in the middle of packing our home since we will be moving up north to Luxembourg in 2 weeks! I am excited and ready for a change. I tend to get a little stir crazy when I live too long in the same place. Anyways, packing boxes always makes you realize how much stuff you really have! I need to get my mug addiction seriously under control! Since I have been packing 24/7, I decided to make a large batch of nourishing and revitilizing miso to last me a few meals. I don’t know what it is about miso, but when I sit down and peacefully enjoy a nice warm bowl of miso, my body just feels so satisfied. I think it must be somehow related to all the sea vegetables I pack inside, I have a slight sea vegetable addiction since NGI! Hubby totally doesn’t understand it!

In culinary school we had a day during our baking segment which was all about ‘converting’. Converting what? Well, converting a traditional (junk food), cookie recipe to a vegan and health supportive one (no refined sugars or flours either). With all the tasting, especially of the first few versions, we ended up with a very sugar high class of moody girls! 

Thankfully, Chef Elliott, one of the friendliest and most charismatic chefs at the Natural Gourmet had already experienced this a bunch of times, and had a proven and reliable remedy. Miso soup.

IMG_1482Not just any miso soup, but probably the best miso soup I have ever had! I am telling you, as soon as the miso made it’s appearance, the entire kitchen calmed down. I don’t know how to describe it, but it has the same effect every time I have it. Hubby thinks I am insane!

This is my version of Chef Elliott’s amazing miso soup!

Ingredients (for a ton of soup to make you happy happy!)

– 2 tablespoons sesame oil
– 2 onions, thin slice
– 2 ribs celery, thin slice
– 1 cup sliced dried shiitakes, rehydrated and rinsed
– 1 large piece of kombu
– 1 teaspoon salt
– 1/2 cup wakame, soaked 15mins, rinsed and drained
– 1/4 cup arame, soaked 15mins, rinsed and drained
– 1/2 lb tofu, large dice
– 8 cups water
– 1 cup shiro miso
– 2 tablespoons dark miso of choice, I use Onozaki rise miso
– 1 bunch scallions, greens sliced for garnish

First, in a large, covered pot sweat the onions, celery, kombu and shiitake in the sesame oil. Sprinkle with salt to help extract the juices. Leave on low for 15mins, stiring once in a while, but keep the lid closed as much as possible. Add the wakame, arame and tofu, sweat with the lid closed another 15mins. Add the water and bring to a boil. Turn the heat back down and let simmer for another 15mins. Move off the heat and let cool for 15mins, you don’t want to add the miso to boiling water or it will kill the enzymes and probiotics. Take out 2 cups of broth and mix in your miso with a whisk. Once all incorporated, add the miso mix back to the pot. Garnish with scallions and serve.

Be prepared to act a little overly happy and excitedmofo_banner


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