With rapidly approaching low temperatures outside, I am preparing to warm up inside. I have already begun to feel the onset of the chilly weather via the common cold. Every year when the tempertures drop, I get the “common cold,” as do most it seems. It is hard to walk into any public setting (school, restaurant, drug store) and not hear multiple people sniffing, coughing, sneezing ect.
Appetizing, no? Well, No is correct. But the recipe I am so enthused to share with you all…? Well, yes, in fact, it is 
Forget over-the-counter medications that are hard on your body and merely cover up your sneezing and coughing for 4-6 hours (if they even do!) and try a more preventative and healing approach with my latest recipe.
Without further ado, I give to you…
MyVerFirstKitchen’s Warming and Healing Macrobiotic Miso Soup
serves 1 big bowl, or 4 small ones
The ingredients for this soup are available at most health food stores, Asian markets/grocery stores or Whole Foods. I have also added them to MyVeryFirstKitchen’s Amazon Store so you can at least know what to look for in the store. Not familiar with sea veggies, macrobiotics and healing??
Check out my page dedicated to Macrobiotics, Macrobiotics: Eat to Heal
Before I delve into this glorious recipe, can I just mention that this was by far the best Miso soup I have ever consumed. Yes, not only the best I have ever created, but the best I have ever tasted. I attribute it’s complex, intoxicating and delicate flavor to the Kombu, which I used to flavored the broth.
So, what do you need to make this amazing soup?
Ingredients
-Kombu: one 4×4 inch piece
-Wakame: 1/2 teaspoon
-Dried Mushrooms (I used a medley I bought from TJ’s and used about 1/3-1/2 of the package. Dried shiitakes work amazingly)
-Nama Shoyu: 2 Tablespoons (I was all out and substituted Tamari)
-Miso paste: 4 teaspoons (preferably mellow white, and Westbrae Natural is a great brand to purchase)
*optional additions include:(for a heartier miso soup)
-tofu, sliced into small cubes (about 3/4 inch)
-veggies such as carrot pieces, onion, scallions, sliced mushrooms
Instructions:
-Soak rinsed mushrooms in one cup of hot water for 10 minutes
(tip: boil one cup of water in a tea kettle or on the stove and then pour it into a heat safe bowl and add the shrooms)
-Rinse, pat dry and then soak the Kombu in 3 cups of water for 10 minutes
-After 10 minutes, add the kombu and its soaking water to the soaking mushrooms for an additional 5 minutes
-Remove mushrooms, slice off and discard stems and thinly slice caps and return to water
-Bring the water to a simmer, making sure to keep just below a boil, and cook for 15 minutes
-In the mean time, prepare wakame by soaking it in 1/2 cup of just boiled water. The wakame will expand by 20 times in size!
*(this is also a good time to prep any tofu and lightly steam your carrots and onions, if using. The veggies should be sliced thin or diced as small as the tofu)
-After 15 mintues, remove and discard kombu and mushrooms from the simmering water with a slotted spoon and then add the shoyu or tamari, and the miso. Stir until the miso is well incorporated (about one minute) and then add the wakame, tofu and any veggies.
-Remove from heat, pour into bowl, and serve! (if using scallions, sprinkle them on top right before serving)
kombu and mushrooms soaking:
simmering the broth (kombu + mushrooms):
“just poured into bowl” miso soup:
Directions: Consume for a happy body:)
