Spicy Miso Soup

This soup takes about 1 hour to prepare and eat. It makes 4–8 bowls. If you lose the recipe, you can find the basic recipe on the back of the Genmai Miso Packet. Miso is soybean and brown rice, aged and fermented with sea salt. This mixture is very high in minerals, somewhat high in protein. It is a food that is easy to digest and that fuels clean metabolism.

Fresh Ginger

3 Cloves Garlic

1/4 head of red cabbage

1 carrot

2 green onions

1/3 white onion

1 celery stalk

1 pack of Miso

1/3 jalapeno pepper

1/2 serrano pepper

1 TBS green pepper

1 TBS red pepper

1 tsp cayenne pepper

1 bay leaf

1 bottle of Tamari Soy Sauce

Sesame Oil

PLUS: You may add any herbs appropriate to your illness or condition.

1. Boil 6 cups of water. Add bay leaf. No salt. Add cayenne and 1 chopped clove of garlic. Cover and simmer.

2. Chop or press 2 cloves of garlic. Cut the cabbage in long THIN strips. Cut the peppers into small diced pieces. Dice the carrots. The white onion, the celery, dice the peppers, and a piece of fresh ginger. Slice the green onion in THIN cross sections.

3. Lightly saute’ the above ingredients with a light touch of sesame oil. The process may require two separate times to saute’ all the ingredients. Be liberal with the spice and pepper. Pour the mixture into the simmering pot. The saute’ is to release the flavors, not to “cook.”

4. Bring the mixture back to a light boil. Add enough water to well cover all the vegetables.

5. Remove from heat and add the Miso mixture. (Miso is a dark brown paste. See instruction on the back of the packet.) Do not boil the Miso. Mix and stir. Add Tamari. Do not overdo Tamari. Serve and eat with crackers.

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One Response to “Spicy Miso Soup”

  1. Anita Says:

    Thanks for the recipe; I love Miso soup (I’ll probably cut back on the heat a little.)
    I subscribed to your blog. 🙂

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