Miso is a fermented soy bean paste that is thought to have originated in China around 2,500 years ago. The darker and longer fermented miso (like hatcho, which I used in this recipe) is better used in colder climates and during winter. Use a lighter, less fermented miso (such as shiro) in warmer climates and weather. Miso is a living food, containing lactobacillus and a trace amount of B12, helping to aid in digestion and the assimilation of nutrients.
This is a super simple recipe that will take a maximum of 15mins to prepare, yet provide you with ample nourishment that is easily digested. Forgive the less than accurate measurements, but you can add as little or as much as you like of any of the ingredients. This should be enough for two people.
Ingredients
3 cups water
1 Handful mungbean noodles
1 handful arame (or any other seaweed)
125g firm tofu
1 handful chopped silverbeet
1tbs miso paste (I used hatcho) - add more miso if you desire a heartier, richer broth
Method
Place water in pot and bring to the boil. First place in noodles and arame and let simmer for 10 mins, adding in the tofu for the last 5mins. Add in the miso paste and stir. Simmer for 5 minutes or until all of the paste has dissolved. You don't want to boil the miso, as you will lose a lot of its life-giving probiotic properties. Turn off the heat and stir through the silverbeet. Serve immediately with a spoon and chopsticks!
For those familiar with Chinese Medicine
This is dish is perfect for those with a pattern of Yin deficiency with empty heat. Mung beans are sweet and cool, they clear heat, counteract toxins and cool and calm the liver. They can be used to treat high blood pressure, swelling, mumps and conjunctivitis. Seaweed clears heat, counteracts dryness and tonifies yin. It can be used to ease blood pressure again, constipation, as well as hardness and abdominal swelling. Be sure to use seaweeds carefully for those with signs of damp or spleen deficiency.
*References, Pitchford - Healing with Whole Foods, Wong - Food for the Seasons
