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Home Grown Recipes
Miso Soup
Miso is a fermented bean/grain paste that originated in Asia. There are 3 varieties of miso: soybean, barley, and brown rice; I like to use brown rice miso in this recipe because I find it has the best taste. Combining miso with shitake mushrooms creates a balanced protein, which of course is a major concern among vegetarians and vegans alike. Shitakes not only enhances the soup's flavour, but also contain all 8 essential amino acids the body needs. A word of caution: NEVER boil or overcook your miso; this kills all of its nutrients. Always add miso just before removing the soup from the heat.
3 1/2 cups water
1/2 cup medium or firm tofu, cubed
2 large shitake mushrooms, chopped (or other mushrooms if not available)
3 Tbsp dried seaweed, chopped (hijiki is best)
2 - 3 heaping Tbsp miso paste (more or less to taste)
3 stalks green onions, chopped
3 Tbsp spinach, chopped (or kale, bok choy, or Swiss chard)
In a medium pot, add the water, tofu, mushrooms, and dried seaweed and bring to a boil on medium-high heat. Reduce heat and simmer for 5-8 minutes, until mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds. Makes 4 servings.

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