Marlene Watson-Tara shares some recipes to increase your energy in late summer.
Late Summer Sweet Miso Broth
This basic miso soup should be a daily staple of your diet. It encompasses the use of sea vegetables to mineralize the blood and a variety of fresh vegetables. The balance of these ingredients creates a strengthening energy, vital to life.
Miso is a fermented soybean paste used to flavour various dishes but most widely as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes the balance of the body is much stronger. The quality of our blood creates the people we are and the health we possess. Miso has been used for centuries in the Orient as a remedy for cancer, weak digestion, low libido, several types of intestinal infections, high cholesterol, and so much more. It is one of the world’s most medicinal foods.
- 2 dried shitake mushrooms
- 1 tsp wakame flakes
- 1 clove garlic, crushed
- 4 finely diced spring onions
- ½ pack silken tofu, cubed
- 4 rounded tsp sweet white miso paste
- Few sprigs parsley
In a soup pot, soak the wakame and shitake mushrooms in two cups of water for 20 minutes. Remove the mushrooms from the water and thinly slice the caps, discarding the stems. Return the mushrooms to the pot and add another 4 cups of filtered water. Bring to a boil and then cook on a low simmer for 10 minutes. Add the garlic, spring onions, and tofu cubes and cook 10 minutes. Place the miso paste into a small mesh strainer and lower into the broth, using a spoon, stir until the paste is dissolved. Garnish with chives and parsley.