SAMURAI MISO SOUP

	SAMURAI MISO SOUP
	SAMURAI MISO SOUP By John and Jan Belleme from Japanese Foods That Heal This past St. Patrick's Day I served up a hot bowl this powerful soup made from Hatcho Miso and fresh green Kale. Great for early spring while a chill is still hanging in the air. Tokugawa, the most famous Samurai, was said to have favored Hatcho miso, which is highest in soy isoflavones. Miso soup is often used to help restore health or prevent disease. When making miso soup for medicinal purposes, we add vegetables and other foods that have well documented healing properties. Although Hatcho miso is recommended, you can substitute any dark miso that lists soybeans as the first ingredient. 6 Cups (1.5 liters) Kombu-Shiitake Stock 1/2 Onion, thinly sliced into half moons 4 fresh or reconstituted dried shiitake mushroom caps, thinly sliced 2 Carrots, thinly sliced on the diagonal 1/2 cups (125g) chopped kale 4 tablespoons Hatcho miso or another dark miso 1 - Combine the stock, onion and shiitake in a saucepan and bring to a boil. Lower the heat and simmer for 5 minutes. 2 - Add Carrots and Kale and simmer for 10 minutes more, or until the Kale is tender. 3 - Dissolve the miso in some of the broth and add it to the soup. Remove from the heat and allow to steep for a minute before serving. SERVES 4 to 5 Preparation time: 10 minutes Cooking Time: 20 minute