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Compliments of Diana Dyer, MS, RD
www.CancerRD.com


Miso Soup

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