Larry’s Morning Miso Soup
(Submitted by Denise Jacobs)
This soup is very good for helping people overcome sugar addiction because salt (in the miso paste) is energetically the opposite of sugar.
The Secret The secret to this recipe is the almond butter and ginger. You’ll always get excellent flavor when you use the ginger/almond butter/miso paste combination. Rotate different veggies and beans in each preparation for variety. If you feel really industrious, cook up some butternut squash, puree it, and add it to the soup (this is really delicious!). Enjoy!
Morning Miso Soup Recipe
- 3 cups water
- 1/8 cup diced burdock root (very grounding) also called Gobo
- 1 heaping tablespoon of grated ginger
- 1/3 cup chopped broccoli
- 1/4 cup chili beans*
- 1/2 cup chopped kale (high in “B” vitamins)
- 2 heaping tablespoons of almond butter
- 1/8 cup grated daikon root (a radish)
- 1 heaping tablespoon dulse seaweed
- 2 heaping tablespoons of Miso Master “red” or “barley”
- 1 tablespoon flax seed oil
* cooked mung beans are good and alkalizing
Other things to add:
– potato peels to add potassium and increase alkalinity
– grated pumpkin or butternut squash
Bring the three cups of water to a boil. Add grated ginger, burdock root and chili beans; bring back to a boil and boil 2 minutes. Turn heat down to medium and add the almond butter. Stir until dissolved, but don’t let the water boil over (turn heat lower if you need to). Add kale, broccoli and daikon root. Let cook for about 1 minute, but don’t overcook the veggies. Add the seaweed and stir briefly. Turn off burner.
Add the miso paste last (and to taste). Miso can easily burn, so don’t boil the soup once the miso has been added. Stir the soup until the miso paste is completely dissolved. (Note: Miso Master’s “red” miso dissolves faster than the “barley” miso.)
Now taste the soup. If it is too salty, add water. If it doesn’t have enough flavor, add more miso paste (and stir until dissolved). Pour soup into bowls and then add flax oil. Serve with organic toast, if desired.