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.
Ingredients
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