shiitake (Donko are the most therapeutic) about 20 minutes; slice and discard stem. Soak a small
piece of wakame in cold water 3-5 minutes. Slice wakame if
using the strips. Bring water to a boil; add shiitake and the
shiitake soaking water being careful not to use any sediment
that settles to the bottom. Cover and simmer 15 minutes. Add
greens and wakame and leeks if you are using them.
simmer for 7-8 minutes. Stir in soy sauce. If using miso, add
at this point and simmer very gently for 3 minutes. Turn off
heat and add grated carrots, grated daikon, mung bean sprouts,
and the vinegar or lemon. You can also add fresh chives,
watercress or scallions. This recipe makes a single serving.
You can double or triple the recipe.
*** You can
use miso in this recipe instead of soy sauce. Best quality miso
is South River Brand available only at Health Food stores
in refrigerated section. It is in a glass jar. Any of their
varieties are good. Their Wild Dandelion Leek Miso is great for
spring. You can also purchase South River Miso
www.southrivermiso.com. If the miso is lighter in color,
the taste will be milder.
Next best brand is Miso Master
and should be available at any health food store. It comes
refrigerated in a one pound plastic tub. Do not buy the
packaged miso that is not refrigerated. Miso keeps indefinitely
in the refrigerator. Use rice miso or shiro miso or wild
dandelion and leek miso, or red miso.
is low in calories and fat, and is considered a medicinal food
with numerous health benefits. Miso contains lactic acid,
bacteria and enzymes which aid digestion and food assimilation.
Studies show that those who regularly use miso suffer
significantly less from cancer and heart disease. It contains
Amino acids, B12, minerals (including calcium, iron). Miso
helps protect the body against radiation and heavy metal
poisoning. Miso has 25x more genistein (a potent anticancer
agent) than unfermented soy foods such as tofu and soymilk;
protects cells from free radicals and aging. The lactobacillus
fermentation increases the quantity, availability, digestibility
and assimilability of nutrients.
effective in reducing chronic pain. Breaks down and discharges
cholesterol, neutralizes the effects of smoking and
environmental pollution, alkalizes the blood, prevents radiation
sickness, neutralizes the effects of chemicals, medicines, and a
poor diet, and strengthens blood quality. Miso contains lactic
acid bacteria and enzymes which aid digestion and food
and other Seaweeds are sea plants that contain 10-20x the
minerals of land plants and an abundance of vitamins and other
elements necessary for metabolism. They remove radioactive and
toxic metal wastes from the body. Seaweed softens hardened
areas and masses in the body. Seaweed detoxifies, transforms
phlegm, is a diuretic, removes residues of radiation in the
body, acts as a lymphatic cleaner, improves metabolism,
alkalizes the blood, and alleviates liver stagnation.
beneficial for weight loss and for lowering cholesterol and fat
in the blood. Also have a beneficial effect to the thyroid.
Useful in the treatment of nodules, lumps, swollen lymph glands,
edema, chronic coughs with phlegm, skin diseases, tumors, cancer
Miso is high protein and contains amino acid patterns similar to
meat with a trace of B12; contains lactobacillus which aids digestion
and assimilation; creates an alkaline condition in the body and
increases resistance to disease; promotes longevity; treats and
prevents radiation sickness; treats certain types of heart disease
and cancer; neutralizes some of the effects of pollution and smoking.
©Deborah Barr, 2009-16. All rights reserved.