Miso Soup

I've gotten to like this very much and have been trying to have some every day..

2 medium carrots
1/2 large onion
2 Heaping tablespoons Miso (I use South River 3 year Miso but Eden Mugi Miso is really good too)
4 cups water

Put the water in a saucepan and start on the burner to boil. Chop onions and carrots into small pieces and put in water. Once the veggies and water are boiling, reduce heat and simmer for about 10 minutes. Take about 1/2 cup of the broth and put in heatproof cup and add the miso and stir till it's not pasty then add it to the soup. Let it sit for about 10 minutes and serve in a large mug or bowl.

Miso has a probiotic effect on the body giving long lasting energy and reducing gas and other dietary upsets. The miso in soup is "dark" miso not white (Shiro). My little recipe is a kluge only because we usually have carrots and onions in the fridge all the time. Traditional Japanese Miso Soup uses Wakame (a type of seaweed which can be bought freeze dried) and Dashi (a stock made by boiling Kombu) and if you have these ingredients use them. Wakame is a great staple to use as it's an extremely rich source of minerals and calcium.