Easy Recipe
Prep Time
10 minutes
Cook Time
15 minutes

Miso is a thick paste and is made by fermenting cooked soybeans, koji, sea salt, and different grains for six months to two years. It is a live food and contains significant amounts of friendly bacteria that promote intestinal health. It is important to not cook the miso for this reason but rather to add it to already cooked foods. Consuming miso helps to create an alkaline condition in the body, promoting resistance against disease. The salty flavor of miso stimulates digestion, which is why it has been a traditional breakfast food in Japan for centuries. Adding some cooked fish to the soup will help to boost your metabolism even more at your morning meal. 

2 teaspoons toasted sesame oil
2 carrots peeled and cut into matchsticks
4 shiitake mushrooms thinly sliced
1 cloves garlic finely chopped
2 teaspoons finely chopped fresh ginger
4 cups water
1 small strip wakame broken into pieces (or about ¼ cup)
1 cups sliced bok choy
3 green onions cut into thin rounds
3 tablespoons gluten free miso
2 tablespoons wheat-free tamari
1 tablespoons brown rice vinegar
2 teaspoons hot pepper sesame oil