miso

Shiitake-Ginger-Miso Soup!

Jennifer 1 Comment

shiitake-ginger-miso soup

I made this soup today in an attempt to beat the sniffles, but even if you’re not fighting a cold, it’s really delicious and soothing. If you prefer not to eat the ginger, you can peel and leave in large chunks so that they can easily be removed later. Boost your immune system with the help of shiitakes, garlic, and ginger in addition to the healing powers of miso. Add some leafy greens to the pot before serving for extra vitamins!

Ingredients:
1 tablespoon avocado oil or olive oil
2-3 inch piece of ginger, peeled and finely chopped
1 onion, diced
1 head of garlic, peeled and minced
3 carrots, diced
10-12 fresh shiitake mushrooms, sliced
¼ cup white miso paste
1 head of roasted garlic, peeled and mashed
Directions:
1. In a large dutch oven, heat oil over medium heat and saute ginger and onion until onion is translucent.
2. Add raw garlic and carrots; saute for a minute before adding 1.5 quarts of water.
3. Bring to a boil, add mushrooms, and lower heat, cover, and simmer for 20 minutes.
4. Remove pot from heat and add miso paste, making sure all of the miso is dissolved.
5. Add roasted garlic paste and stir well.

Garlic-Miso Soup!

Jennifer Leave a comment

garlic-miso soup

Happy First Day of Fall! With the change in weather, it seems that colds have been spreading quickly at the office. Every time I heard coughing and sneezing in the office today, I cringed, hoping I wouldn’t be the next one. On my way home from work, I stopped at the market for a head of garlic to make this soup. I learned the recipe in my Kitchen Pharmacy class in culinary school. It’s super simple and delicious! I would enjoy it even if I weren’t looking to boost my immunity. A single clove of garlic has 5 mg of calcium, 12 mg of potassium, and greater than 100 sulfuric compounds to kill bacteria and infection. Miso is a great concentrated source of plant protein, antioxidants, protective fatty acids, and live probiotics. Hope this soup will serve you well!

INGREDIENTS

1 head of garlic, peeled
1 quart vegetable stock or unsalted broth
1 1⁄2 tablespoons white miso
PROCEDURE
1. In medium pot, simmer garlic cloves in stock or broth for 15 minutes, partially covered.
2. Remove from heat. Puree garlic cloves in blender with about 1 cup of cooking liquid and the miso. Pour back into soup pot and stir.
3. Serve immediately. Enjoy!

Miso-Lime Dressing!

Jennifer Leave a comment

miso-lime carrots

The combination of miso, lime juice, and walnut oil makes for a very unique and delicious dressing. Walnut oil is best used in dressings, as it loses flavor and nutritional value when heated. It is a good source of omega-3 fatty acids, which aid in memory and overall brain function. Walnut oil is also high in ellagic acid and antioxidants which have been shown to kill cancer cells and fight free radicals. The dressing is perfect on roasted veggies, such as the roasted carrots here. However, it would be wonderful on grilled veggies, like zucchini, in the summer or mixed in with your favorite grains. This would make for a great side dish at a barbecue or picnic, and intrigue your guests! Enjoy!

2 tablespoons lime juice (about 1 lime)
1 ½ teaspoons white miso paste
2 tablespoons walnut oil

Whisk together lime juice and miso paste until smooth. While whisking, drizzle in walnut oil until mixed thoroughly.

Cancer-Fighting Crucifers!

Jennifer Leave a comment

brussels sprouts

Brussels sprouts and wasabi are cruciferous plants, like kale and broccoli, which means that they have phytochemicals that have been shown to repair DNA cells and even block the growth of cancer cells. I usually simply roast brussels sprouts in the oven with olive oil, salt, and pepper, but when I came across this recipe with wasabi and miso, I was intrigued. The wasabi packs a punch and will surely clear your nasal passages! I love this recipe and have already made it a few times in the last month.

Brussels Sprouts Salad

Ingredients:

1 pound brussels sprouts

2 green onions, sliced

Miso Dijon Sauce:

1 tablespoon white miso

1 teaspoon Dijon mustard

2 teaspoons pure water

¼ teaspoon wasabi powder

1 teaspoon avocado oil 

Procedure:

1. Wash and slice Brussels sprouts into strips with chef’s knife. If you have a food processor, save time by running your sprouts through the shredder blade. Place them in large glass bowl.

2. In a small bowl, mix together sauce ingredients. Set aside.

3. Heat skillet to medium-high and then add oil. Place sliced green onion and brussels sprouts into pan. Sear veggies for 2 to 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.

4. Fold in sauce. Serve warm.