In Japan, those affected by radiation sickness from the atomic bombings of Hiroshima and Nagasaki, were treated with miso soup. Miso neutralizes toxins and alkalizes the blood. It contains an excellent source of digestive enzymes, probiotics, essential amino acids, vitamins and minerals! We wanted to make miso paste from scratch but were uncertain about the exact process of fermenting. We decided to purchase some barley miso paste for now, until we can learn how to ferment it ourselves. Miso soup is very healthy and tasty! See our simple recipe below. For more information on miso and radiation sickness click here.
Barley Miso Soup Recipe
∙ 4 cups of spring water
∙ 2 organic leek leaves
∙ 1 organic carrot
∙ 1 organic celery stalk
∙ 2 tbsp of organic ginger root (minced)
∙ 2 pieces of organic kelp
∙ 2 tbsp of organic coconut oil
∙ 4-6 tbsp of organic barley miso paste (MAY CONTAIN GLUTEN - use gluten free miso if you have diet restrictions)
∙ sea salt (optional)
∙ organic black pepper
1. Bring 4 cups of water to a boil and then turn down heat to medium-low.
2. Chop leek, carrot and celery. Then add to water with ginger and simmer for about 15-20 minutes (this will be your broth).
3. Cut kelp in small pieces and set aside.
4. Chop leeks. Set aside.
5. Once broth is made, turn off heat and pour broth into a large mixing bowl (drain and discard vegetables while pouring).
6. Let broth sit for 2 minutes, then add the barley miso paste in portions, while stirring. The broth water should not be boiling hot when you add the barley miso paste.
7. Add kelp and leeks to broth and continue stirring until miso paste has completely dissolved.
8. Add salt and pepper to taste.
9. Serve in 2 bowls.