Miso Making Kit Includes:
Organic Brown Rice Miso 16oz
Sun-Dried Donko Shiitake Mushrooms 1.76oz
Wild Wakame 1.76oz
The holidays are full of exciting gatherings and indulging in foods at the extremes, whether it's sugar and alcohol on one end of the spectrum and salty cheeses and meats at the other. The body does a great job bringing itself back to balance after we indulge ourselves but sometimes it needs some help.
This Miso Kit includes all of the ingredients you need to make a nourishing bowl of miso soup full of antioxidants.
WHY THESE INGREDIENTS:
- Wakame: this lighter, sweeter, more palatable sea vegetable adds minerals and gentle flavor to the miso
- Dried Shiitake Mushrooms: these sun-dried mushroom from Japan are alkalizing and help relax the body
- Brown Rice Miso Paste: this miso is fermented for 2 years and is a pre and probiotic, prepares the body for digestion and alkalizes the body
- Miso Muddler: this handy tool scoops and measures the miso right out of the jar. The small ball end measures 1 teaspoon and the large ball measures 1 Tablespoon. The typical measurement is 1 teaspoon of miso paste per cup of water.
HOW TO USE IT:
- If you're had a lot of sugar or if you're feeling under the weather, making a simple cup of miso with hot water can help bring you back to balance. Sip as needed.
- Miso is best eaten at the beginning of a meal to prime the body for digestion. Add vegetables, tofu and a scallion garnish to make it a satisfying dish on its own.
- Our kidneys are our powerhouse and they love to be warm, especially during cold months. Hot miso soup is a great way to keep them and our whole body comfortable when it's chilly outside.
Makes 3 servings
2 to 3 dried shiitake mushrooms
3 cups of water
3 teaspoons miso paste
1/4 cup each of 3 to 4 varieties of vegetables such as:
• daikon• carrot and onion• kabocha or other sweet squash• leafy greens such as kale, collards, bok choy, watercress (added toward the end of cooking so they stay bright green)
• other fresh, local, and organic vegetables
1. Soak wakame flakes (2 to 3 flakes per cup of liquid) and dried shiitake mushroom (one mushroom per cup of liquid) for about five minutes. Cut the mushroom into small pieces and discard the hard stem.
2. Add the wakame and shiitake to fresh, cold water and bring to a boil.
3. Cut vegetables into small pieces. Add to the wakame and shiitake stock.
4. Add the vegetables (except the greens, if using) to the boiling broth and boil all together for three to five minutes until the vegetables are soft. Reduce flame to low.
5. Dilute miso (one-half to one teaspoon per cup of broth) in a little water, add to soup, and simmer for three to four minutes on a low flame. Please note that it is important not to bring the soup to a boil once the miso has been added. This will destroy the beneficial enzymes in the miso.
6. Garnish each bowl or serving with fresh chopped scallion, chive, or parsley.
• add leftover grain or noodles to make a thicker soup
• add sliced tofu or tempeh for protein