Some of you more seasoned bloggers may see that I am a novice in the blogosphere. An example of just how much a novice follows: I just spent the last 2 hours trying to post a picture and video about my trip to South River Miso in Conway Massachusetts. The photo I took was upside down the video had a 2 minute advertisement for a new improved diet pill…I hope these things didn’t actually make it onto my blog but if I inadvertently posted them please pass them by…ignore them as I found something better to share! I found this delightful video link that stars Christian Elwel the owner operator of South River Miso.
I was among a handful of students from The Kushi Institute who had the good fortune of spending a Saturday with Christian and his wife. He has a wealth of miso making knowledge and is very happy to share his wisdom. He and his wife invited us into their miso haven providing a tour, sampling of many varieties of miso and wonderful stories of how they came to be the fine miso crafters they are.
Their property is in a beautiful country setting and one has a sense that they created every single garden, building, stone walkway, pond and sculpture with great thought and care. Everything seems to flow into the next with ease and I found myself so relaxed sitting near the frog pond watching the abundance of aquatic life. The tour was equally enjoyable giving me a sense of stepping back in time to the early craft of miso making. As a California girl I was struck by the similarities to fine wine winemaking that takes place in many regions of my home state. I found the day to be inspiring in that it helped me think about all the healthful qualities in miso while observing and learning about the process. I was also delighted to hear about the love and care that goes into its creation!
With all this said, I promised that I would share the recipe for miso soup in my next post…being a woman of my word I shall do so. Miso is a staple of Japanese diet and is also enjoyed by folks who are macrobiotic or simply enjoy healthy eating. As Christian said it has many active microorganisms and vital enzymes that aid digestion. Miso also helps to discharge toxins from the body. It is high in protein, calcium, iron and vitamin B. I will offer a basic miso soup recipe that can be eaten daily at breakfast to set your body in a proper state for the day.
3 cups water
2” wakame-soaked and cut into small pieces
2 dried shiitake mushrooms-soaked and slice thinly
½ cup daikon-cut into thin half moons
1 ½ tsp – 1 Tblsp 2yr. barley miso
1 Tblsp minced fresh parsley or thinly sliced scallion for garnish
Add the wakame, shiitake and the soaking water to 3 cups water and slowly bring to a boil. Add the daikon, cover the pot, reduce flame to low and simmer for 3-5 minutes.
Dilute miso in a little broth before adding to soup stock. Add to pot and continue to simmer for 3-5 minutes on low flame. Once miso is added do not boil just let it simmer.
Serve in bowls with either parsley or scallion garnish.
Before indulging in your miso soup, take a moment to sit quietly and set your intention for the day. It does not need to be earth shattering. Merely offer gratitude and at be at peace.
Until next time