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
Academics have tracked the existence of recipes way back into the far past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans made use of a good variety of herbs, including some familiar names like thyme, mint and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and tastes led to an explosion in books on cooking, some of which are now in academic collections. By the arrival of the twentieth century, cooking books are greatly in demand as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Miso Soup (Brown) recipe.
