Let food be thy medicine and medicine be thy food.

- Hippocrates

Mighty Miso Soup

Prep time: 5-10 minutes
Cooking time: 10-15 minutes
Serves: 4

Ingredients:

4-5 cups spring water
1-2 inch strip of wakame, rinsed and soaked 5 minutes in 1 cup of water until softened
1-2 cups thinly sliced vegetables of your choice (see notes)
2-3 teaspoons barley miso
2 scallions, finely chopped

Directions:

• Chop soaked wakame.
• Discard soaking water or use on houseplants for a boost of minerals.
• Place water and wakame in a soup pot and bring to a boil.
• Add root vegetables first and simmer gently for 5 minutes or until tender.
• Add leafy vegetables and simmer for 2-3 minutes.
• Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.
• Reduce heat to very low; do not boil or simmer miso broth.
• Allow soup to cook 2-3 minutes.
• Garnish with scallions and serve.

Note:
Any combination of vegetables can be used in miso soup. Here are some classic combinations:
• onion-daikon: cleansing
• onion-carrot-shiitake mushroom-kale: mildly sweet
• onion-winter squash-cabbage: great in wintertime
• leek-corn-broccoli: great in summertime

Variations:
• Add cooked grains at the start of making the soup. They will become nice and soft.
• Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with
   vegetables for 20 minutes.
• Add cubed tofu toward the end.
• Add bean sprouts toward the end.
• Season with 1/2 teaspoon ginger juice for an interesting twist.
• If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.

Recipe By: Integrative Nutrition

Cream of Broccoli

Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients:

5 cups water or vegetable stock
1-1/2 cup chopped broccoli
1 small onion, diced
1-1/2 cup cooked brown rice or leftover oatmeal or barley
Sea salt (optional)

Directions:

• Bring water or stock to a boil and add diced broccoli and onion. Cover and simmer 10 minutes.
• Put 2 cups of the soup liquid in the blender with rice. Blend until smooth, then return to the pot.
• Add broccoli tops and simmer until they're tender. Flavor with sea salt if desired.

Recipe adapted from: The Self-Healing Cookbook

Easy Breezy Soup

Prep time: 10 minutes
Cooking time: 20-30 minutes
Serves: 4

Ingredients:

Try any of these vegetable combinations to create a simply delicious soup: carrot, parsnip, celery winter squash, yam ginger, broccoli, onion, cauliflower, daikon-radish, leek, mustard greens, shitakes, onions, kale, cabbage, rutabaga.

Directions:

• Use one of each vegetable.
• Cut all veggies to roughly the same size, around 2-inch chunks.
• Place cut veggies in a pot with water just covering them.
• Bring to a boil them lower to simmer.
• Cook until a fork inserts smoothly into each vegetable, probably about 20 minutes.
• Add your favorite condiments.
• Eat like this, or puree in a food processor, blender or with a hand mixer.

Tips:

• Garnish with parsley and scallion.
• To add richness to soup, sauté one medium onion and add to water before cooking.

Recipe By: Integrative Nutrition

Magical Miso Soup

Prep time: 10 minutes
Cooking time: 7 minutes
Serves: 4

Ingredients:

2 inches dried wakame sea vegetable
5 cups water
6-7 shitake mushroom caps, sliced thin
6 ounces extra firm tofu, diced into one inch cubes
2 heaping tablespoons, unpasteurized sweet white miso, diluted in a small
amount of water
2-3 scallions, minced (use both white and green part of the scallion

Directions:

• Crumble wakame into water, add shitake mushrooms, tofu, and bring to a boil. Cook for 4-5 minutes.
• Turn off the flame, and add diluted miso to the soup (miso is a thick paste that needs to be thinned before adding it to the soup: otherwise it remains a lump).
• Let the soup sit, covered, for 2-3 minutes. Garnish with scallions.

Recipe By: Andrea Beaman

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