4 cup water
1 inch piece of kombu, rinsed
1 handful of hijiki, wakame,
1 arame - your choice
1 tub of white wave lowfat
1 tofu
1 onion coarsely chopped
2 carrots sliced
1/8 to 1/4 cup miso paste (i
1 like the brown best)
Directions
Rinse the kombu (kelp; you can get it in health food stores in the
Macrobiotic section or in an Asian market) and put it in the water in
a large pot. Add the seaweed(s) of your choice. I always add wakame;
hijiki tastes too strong for some people, but I love that too. Bring
to a boil.
While you're boiling the water, you can water, saute the onion, or
just throw it into the water when it's almost at a boil. Turn the
heat way down and add the carrots and the tofu.
Put the miso into a bowl. Pour some of the water from the pot over
it (you kill some of the miso's good stuff if you boil it, so you
shouldn't put it into the boiling water). Stir the miso thoroughly
into the water and then add this back to the pot. Miso is really high
in sodium, so you can adjust how much you add to taste. My
macrobiotic cookbook says 1 tsp. per cup of water, but that tastes
_really_ light to me.
Remove the kombu piece (it's the tough one) and serve. I put brown
rice in mine, since I don't like to eat brown rice plain.
This soup has all kinds of items that the macrobiotic people say will
cure you of cancer (thinking of an older digest question). Both miso
and the seaweed are supposed to be excellent for your health
according to Michio Kushi, et al. YMMV.
Source: Original
Posted by Heather Brown
Digest [Volume 15 Issue 5] Feb. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Miso Soup (Brown) Recipe brought to you by Recipe Ideas
Categories: Japanese; Soup
The History of Recipes
It is possible to read the history of `recipes` way back into antiquity, in truth as far back into history as the early Egyptians, and possibly even further than that. In practice though, generally, these ancient cookbooks were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans made use of a wide range of aromatic flavours, including a few you will know such as basil, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. These new culinary innovations was responsible for an increase in books on cooking, the majority of which still exist in private cookery archives. For the decades that followed, the rich and powerful families of Wesstern Europe tried to serve the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 1900s, cookery books were increasing in popularity due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Miso Soup (Brown) recipe.
