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Traditional Recipes Redone…Healthier


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Sanivan Summer Miso Soup

This is an excellent choice to make, just because it’s soup doesn’t mean you have to wait until winter to eat it (hint: it’s in the name.) It is summer yummy and easy to make, enjoy!

misosoupimage

“This summer Miso Soup recipe is popular with the guests of Sanivan Holistic Retreat, a relaxing bed and breakfast retreat amid the beautiful surroundings of the Catskill Mountains in New York, where guests relax, learn to cook healthy meals, practice yoga, and explore the Catskills.” <- Meow.

 

Ingredients
  • 8 cups of water
  • 4 sheets of kombu sea vegetable
  • 8 tablespoons of organic miso soybean paste
  • 1 whole organic tofu, firm
  • 3 medium size carrots
  • 2 stalks of celery
  • 2 whole bunches of scallions
  • 1 teaspoon of fresh/or powder turmeric
  • 1 tsp. of fresh ginger
  • ½ cup of dill
  • 3 Tbsp. of lemon juice
Directions
  1. Boil 8 cups of water with 4 sheets of Kombu Sea Vegetable, reduce to simmer. 5 minutes later, take out the Kombu sheets, and slice them into ½ inch squares and return them to the simmering water.
  2. Take 8 Tbsp. of Miso paste into a bowl. Add some warm water and mix allowing it dissolve into a soupy consistency and add to the water mixture and stir.
  3. Cut the Tofu into 1 inch square cubes. Add to the miso soup mixture.
  4. Chop carrots, celery, scallions and add to miso soup mixture.
  5. If using fresh ginger and turmeric, chop very small and add to miso soup mixture.
  6. Last but not least, turn of the heat, add dill and lemon juice. Enjoy a very healthy and hearty miso soup.