My usual instruction for following any recipe is to take the cookbook with the recipe (not your notes) with you to any natural foods store. For this recipe, take this page with you.
First, in a regular grocery store find the items you are familiar with marked with the # sign below.
For ingredients that you're unfamiliar with, ask a store employee to help you find the items.
Next, in a natural foods store, ask an employee to help you to find the two items marked with asterisks.
- 2 1/2 cups water
- 1/2 cup sliced carrots(#)
- 1/2 cup sliced kale or watercress(#)
- 1 green or vidalia onion sliced fine(#)
- 2" strip wakame sea vegetable(*)
- 1 tablespoon miso(*)
Use unpasteurized barley miso during the cooler weather, and unpasteurized "Mellow White Miso" during the warmer weather. In warm weather use Chinese cabbage, fresh corn, radishes - including the daikon white radish - and green beans.
Directions to make the soup:
- Cut the wakame sea vegetable into small pieces using scissors or soak and then cut with a knife.
- Boil water, add wakame and carrots, simmer 15 minutes.
- Add kale and cook 5 more minutes.
- Then add the green or vidalia onion and simmer for 2 minutes. (Simmer means steam comes off the top of the broth, with no bubbles coming up from the bottom.
- Remove the pot from the heat and dissolve the miso in a separate cup, or mortar and pestle, with several tablespoons of the vegetable broth.
- Add miso-broth to the portion of the soup that you are going to serve today. That is, remove a portion of the soup that you're about to consume, add the miso and simmer 2 minutes. Do not boil miso and do not add the dissolved miso to the entire pot.
This is a modification of the Miso Soup recipe on page 25 of Kristina Turner's The Self Healing Cookbook. Use that cookbook in the same fashion: Pick out one recipe to try each week. Take the cookbook with you to the natural food store, pick out the ingredients in a recipe that you recognize. Ask a store employee to help you find the ingredients that you do not recognize.