Thursday, December 10, 2009

Bok Choy and Collard Greens Miso Soup

1/4 cup of red onion, cut into large dice
1 whole scallion (with roots), sliced thinly on a diagonal
1 tsp. of shoyu (Nama Shoyu is what I used)--or to taste
1/2 of cubed sweet potatoes (with skin)
2 collard green leaves, chopped (about 1/4 cup or so)
2 large bok choy leaves and the white part, chopped
1 tsp of good miso (Eden is a great brand)

Bring 2 1/2 cups of water to boil in a medium pot, then lower the heat, and add the onions and scallions.  Let this simmer while you wash and cut up the other veggies.  Add the shoyu.  Then, first add the sweet potatoes, let this simmer for 5 minutes.  Then add the rest of the veggies.  While keeping the soup on a simmer mode, in a separate cup,  stir the miso with a little bit of the broth from the soup so it dissolves--and then add it all to the soup.  Stir and let it simmer a little more so that the miso flavor takes over... and then remove it from the heat  (the Miso enzymes will be "killed" if you boil it).

-This soup was inspired by a Clean Eating Magazine recipe with sweet potatoes and kale along with Alicia Silverstone's Dandelion, Bok Choy Miso soup.  It is REALLY good.  I made it and served an oven-toasted piece of sprouted grain tortilla (Ezekiel) with a drizzle of olive oil for about 10 minutes at 400 degrees.    So yummy... a nice light lunch to cozy me up on a cold winter's day!

Yum Fact:  Miso is fermented soy or barley (and other grains) that is made into a paste.  It is high in sodium, so you really got "measure" your taste buds when using it.  Usually, a teaspoon is used per cup of water.  Since it is unpasteurized, it has good bacteria-live enzymes that help with digestion.  As Sliverstone compares, "miso is like the yogurt without the dairy."  Keep in mind that miso in most restaurants  and pre-packaged packets of miso have pasteurized versions that are not as beneficial to you. (miso info taken from, The Kind Diet-Alicia Silverstone)

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