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.

How did I lose all that weight?

Well, to start off,

1. I switched to all organic and fresh food..


2. I did away with all soda (especially diet soda)


3. I did away with all fruit juice.


4. I stopped using my microwave.

What had actually happened was my liver was weak and I went to see a Holistic Practitioner and she helped me with the above points. I've lost 45 pounds in three months. I feel better and have more energy, I think more clearly etc.



One thing I may do is post some recipes for some of the things I've been cooking lately!



I've also been pretty fascinated with Japanese foods, umeboshi and miso in particular!