swanlogo2.jpg (2420 bytes)Miso Soup


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Miso is fermented soybean paste commonly eaten in Japan.  In this country, it is most frequently consumed as miso-based soup in a Japanese restaurant.  However, you can buy your own at most natural food stores or Asian grocery stores and explore many ways to cook with it.  Two easy ways to incorporate it into your diet are the following recipes.

  • 1 tsp. canola or olive oil
  • 1 - 2 cloves garlic, mashed (mash 10 - 15 minutes before putting into the soup to maximize the cancer-fighting components)
  • 1/2 cup green onions, sliced white and green parts
  • 1 tsp. fresh ginger root, grated
  • 1/2 cup carrots, thinly sliced
  • 1 cup shiitake mushroom, thinly sliced
  • 2 Tbsp. brown miso
  • 1 Tbsp. dry sherry, to taste (optional)
  • 4 cups water

Directions:

  • Heat oil in medium saucepan over medium heat.  Add garlic and onions, sauté until soft.
  • Add fresh ginger root, carrots and mushrooms.  Cook an additional 5 - 10 minutes, or until vegetables are crisp tender.
  • Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry.
  • Reheat and serve.

Serves:  4 - 6

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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