Miso Soup

Miso is a paste made from grains & soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains and legumes. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.

Ingredients:

4-6 tablespoons miso paste (to taste)
2 cloves garlic, minced
1 tablespoon minced fresh ginger cone #1
1/2 cup peeled and thinly sliced burdock root cone #4
1/2 cup sliced carrots cone #4

½ cups parsnips sliced
1/2 cup thinly sliced cabbage cone #4
2 green onions, thinly sliced
a small handful of cilantro
a pinch of red pepper flakes

½ cup seaweed

Sprinkle of Black sesame seeds

Optional:

Brown mushrooms, squeeze of lime, tofu, baby bok choy, napa cabbage,   a little drizzle of roasted sesame oil, soba noodles. A handful of watercress or spinach, well washed and stems trimmed.

Sauté in a little sesame oil burdock, carrot, mushroom, parsnips onion & garlic. Add 4 cups of water to  a 5 qt or 3 qt  pan bring to a high simmerl. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here.  Add the, spinach, onion, cilantro, pepper flakes remove from the heat, and let it sit for just a minute or so. Serves 2 - 3.

The 10 scientifically researched benefits of eating miso

1. Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probiotics to the intestines.

4. Aids in the digestion and assimilation of other foods in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces risk for breast, prostate, lung and colon cancers.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower LDL cholesterol.

10. High in antioxidants that protects against free radicals.