3-inch piece of dry wakame sea vegetables
1 cup thinly sliced onions
1 quart spring water
1 ¼ teaspoon miso /fresh miso/
Scallions, parsley, ginger, or watercress
Rinse wakame quickly in the cold water and soak for 3 to 5 minutes. Slice it into ½-inch pieces. Place wakame and onions into a pot and add water. Bring to boil, cover and simmer for 10-20 minutes, or until tender. Reduce flame to very
low - no boiling or bubbling. Place miso into a bowl or suribachi. Add pureed miso to soup. Simmer for 3 to 5 minutes and serve. Garnish with scallions, parsley, ginger, or watercress.
Note: Be careful to reduce the flame (or to turn it off) while the miso is cooking in order to preserve the beneficial enzymes in miso. As a general rule, use about ½ teaspoon of miso for each cup of spring water in the broth. The soup shouldn’t taste too salty or too bland.
Variation: Barley or brown rice miso is highly recommended. Hatcho (100 percent soybean) miso is strong, but not salty, and also may be used to help restore health. Other misos may be used occasionally. In terms of aging, select miso that has fermented 2 years or more. All types of miso may be eaten year-round and slightly modified in proportion according to the season or condition of health. Vegetables may be varied often. Other basic combinations include wakame, onions, tofu; onions and squash; cabbage and carrot; and daikon and daikon greens. If your health allows for oil, you may brush 1 teaspoon or less of unrefined vegetables oil, especially dark sesame oil or coconut butter, sauté the vegetables first, and then add to the wakame in the pot.
Note: Adding sliced daikon (½ -inch slices) to miso soup is particularly helpful to eliminate excess mucus, fat, protein, and water from body. Wakame’s cooking depends on how soft or hard it is.
Adapted from “The Cancer Prevention Diet” by Michio Kushi