Green Soup with Miso
Written by Karen on November 30th, 2008I hope you had a delicious Thanksgiving – my favorite holiday (could it be becuz it’s all about food? Well, not ALL…)
I’m sure another recipe is the last thing on your mind right now, but this is a tasty soup which could almost be classified as healing. Plus it is WAY easy! I have made this several times, playing with different herbs and types of miso. Me-what? Miso is a fermented soybean paste which has a salty component and can be used in soups, salad dressings, even guacamole. Miso has incredible health properties. It contains up to 20% protein, stimulates digestion, and adds flavor without adding fat or traditional sodium content. Miso is also known to promote alkaline in the body and has been used to treat certain types of heart disease and cancers.
Green Soup
1 bunch organic spinach
1 medium avocado
3 cloves garlic (pressed)
1 TB miso
1 TB raw tahini (sesame seed paste)
2 cups warm water
Put all ingredients into blender and whirl away. Serves 2.
I also use cilantro or parsley, cumin…depending on what I have on hand.
1
PM
Thanks for the timely recipe. You must have read my mind. I was going to ask if you had any suggestions for something cleansing, soothing and restorative now that we are in between Thanksgiving and Christmas. One question: is there a substitute for tahini? I have purchased it in the past, found it expensive and wound up using only a little and eventually throwing out the rest.
1
PM
Jane,
You can just omit the tahini all together and make it even more cleansing. The avocado helps keep it creamy.
In general, if you’re making something that is sweet and calls for tahini I use nut butters as a substitute.
1
PM
where can I find Miso, are there different types and what producer do you like?
2
AM
Thanks for the healthy recipe. It looks easy enough that even I could prepare it!
2
AM
JS,
There are many types, colors, and flavors of miso. The paste is made from soybeans and combined with a variety of grains (such as rice or barley). Colors range from creamy beige to deep amber and claret. I’ve heard about one which is black, but I haven’t seen it. Flavors vary from mild (light) to rich (darker.) Some are even slightly sweet. Darker miso is fermented longer and has a more concentrated salt taste.
A few brand types are: Westbrae Natural, Cold Mountain, Eden Organic. Most stores with health sections carry miso now which you’ll find in the refrigerated section.
There are so many variations and bennies, you’ve inspired me to dedicate an entire post to it – thanks!
9
AM
Love it! The only thing is raw garlic is not my friend. Whenever I eat raw I just have to leave it out or I’m unhappy for days
Michelle @ What Does Your Body Good?s last blog post..For the Birds
9
AM
Good point, Michele – I’m with you there! For those who can handle it raw, garlic is excellent for cleansing and a great natural antibiotic.
4
PM
When you say that miso doesn’t have the traditional sodium content, does that mean it doesn’t have any? Because I’m trying to cut back on the salt/sodium, so it’s good to know about alternatives that have salty taste!