Super Miso Soup
Ingredients
- 12 cloves Garlic Clove
- 12 tsp Ginger Root
- 4 servings per bag Dried Shiitake Mushrooms
- 64 g Red Soybean Paste
- 2 mL Water
- 4 tbsp Seaweed, Laver
Directions
In a tea ball or a little cloth bag, let your chopped garlic cloves and your chopped ginger root boil in a few liters of water for 5-10 minutes. Reduce heat to a simmer and add your dried shiitake mushrooms. Also add your dried seaweed now, but you can use any kind you prfer--laver, kelp, etc. Let simmer for 30 minutes or however long it takes for your broth to get a good flavor, and also to reconstitute your mushrooms and sea vegetable. Like most soups, the longer you let it stew, the tastier it gets.
Turn off your burner and allow your soup to cool to a temperature you can eat. THEN add your miso--you don't want to add miso to boiling water because it ruins the beneficial effects of the microbes.