Miso Soup

Miso is always a good idea, so very rich in digestion-promoting enzymes, protein and vitamin B12, making it an irreplaceable food and the answer to having fermented food in your diet.. This is your antidote for digestive problems, antibiotic use and overuse as well as general health issues such as fatigue, sinus problems and hay fever.


Sesame oil
1/2 brown onion diced
1 x good pinch of Ollson sea salt
1-2 carrots thickly sliced
6 cups vegetable stock
1 x cooked corn on the cob
3-4 sticks of soaked wakame seaweed
3 pre soaked Japanese shiitake mushrooms, slice them and remove the stems (which are too woody)
1-2 x dessert spoon of Genmai (brown rice) miso paste
1-2 tsp of grated ginger (remove skin)
1 x spring onion
1 x celery stick (sliced)
1-2 cups of homemade pumpkin soup
Handful of chopped parsley for garnish


Cook corn on cob in salted boiling water. Keep water for stock.

Heat oil in large saucepan and sauté onion until transparent. At this point add a pinch of sea salt. Adding the salt when the onion is transparent brings out the sweetness from the onion.

Add chopped carrots and celery. Sauté for 3 mins.

Add stock (corn on the cob water).

Add corn (once removed off the cob).

Add shiitake mushrooms and the soaking water to pot.

Add pumpkin soup to the pot.

Now you have a pot of vegetable soup. DON’T add miso directly to this pot as we want to store this soup stock in the fridge. Once the miso is refrigerated, it loses its activity.

SO: ladle out of the pot a cup of the vegetable soup.

Prepare your miso slurry: dissolve miso paste in 2 tablespoons of hot stock taken from your saucepan of corn, carrots, celery and shiitake mushrooms.

Add ginger (this is a must as it activates the miso).

Now add this miso ginger slurry to the vegetable soup

Simmer for 10 mins watch that it does not boil it will kill the enzymes.
To garnish: chopped parsley

Miso Soup

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