Watercress-Miso Soup
Makes 3-4 serves
Miso soup is a versatile base for whatever ingredients strike your fancy. Here, it is suggested to use healthy and tasty greens, such as watercress but you can use whatever you like.
INGREDIENTS:
- 2 – 3 ounces fresh enoki, maitake or any other mushroom variety
- 2 ½ cups dashi soup stock (found at most Asian grocers) or water
- ½ block soft or firm tofu, cut into cubes
- 3-4 tablespoons white miso paste or 1 ½ tablespoons red miso paste, or to taste
- ½ bunch watercress, approx. ¾ cup
- 1 medium size green onion, chopped
DIRECTIONS:
- Wash the mushrooms and trim if desired.
- Place the soup stock or water in a pot and bring to a boil. Add mushrooms and tofu to the pot. Simmer on low heat, covered, for about 5 minutes. Turn off heat.
- Remove some of the stock from the pot into a bowl, mix in the miso paste, making sure there are no lumps.
- Gradually stir the miso back into the pot and stir.
- Divide the watercress among serving bowls. Spoon the soup over watercress. Garnish with green onion
ESPECIALLY GOOD FOR:
Anyone who wants to increase immunity, reduce any masses, control their cholesterol, control their weight, or counteract problems such as lack of appetite or fatigue.
FOR THOSE FAMILIAR WITH CHINESE MEDICINE:
This dish moves the qi and blood, drains dampness, and strengthens the spleen qi.
Recipe shared from Pg 75 Ancient Wisdom, Modern Kitchen – Yuan Wang, Warren Sheir, and Miko Ono