Medicinal miso

by MEREDITH BAIRD WITH MATTHEW KENNEY • May 2013

Miso is a fermented bean paste with a complex salty flavour that adds a roundness to many recipes. Aside from having many culinary uses, miso also contains all the essential amino acids, making it a complete protein. It’s rich in B vitamins, including B-12. Miso is also rich in probiotics and aids in digestion. The medicinal quality of this soup is further enhanced with the addition of sea vegetables, which are rich in protein and high-quality minerals.

For the stock
6 c. (1.5 L) filtered water ¼ c. (60 ml) white miso 1 avocado, peeled and pitted (optional, to make a creamy soup) 1 tbsp. (15 ml) sesame oil 1 tbsp. (15 ml) dulse (seaweed) flakes 1 tbsp. (15 ml) grated ginger sea salt, to taste

For the shiitakes
1 c. (250 ml) shiitakes, stemmed and thinly sliced 1 tbsp. (15 ml) olive oil 1 tbsp. (15 ml) nama shoyu (unpasteurized soy sauce) 1 tbsp. (15 ml) lemon juice

For the veggies and seaweed
¼ c. (60 ml) hijiki (seaweed), soaked, rinsed and drained ¼ c. (60 ml) wakame (seaweed), soaked, rinsed and drained 1 c. (250 ml) julienned carrots 1 c. (250 ml) julienned snap peas ½ c. (125 ml) thinly sliced radishes

For the garnish
½ c. (125 ml) bean sprouts gamashio (crushed sesame seeds and salt) or sesame seeds
Blend all the stock ingredients together until smooth.
Marinate the shitake mushrooms with the oil, nama shoyu and lemon juice. Let sit for at least 15 minutes.

Before serving, stir the shiitakes and vegetables into the stock. Garnish with bean sprouts and gamashio before serving. Serves 4 to 6.

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