Genmai miso paste is a mellow, sweet, miso paste of non-GMO organic whole soybeans and organic brown rice that is traditionally aged in cedar kegs for up to 18 months. It is the perfect all-purpose miso and great for everyday use. The digestive enzymes, protective isoflavones, and fatty acids found in miso contribute to a healthy gut flora and overall health.
- 2 large carrots
- 1 turnip
- 1 swede
- 2 celery stalks
- 2 large onions
- 1 strip kombu seaweed
- 1 bay leaf
- 1 tsp thyme
- 1 tblsp organic genmai miso
- 1 tblsp of sesame oil
- 4-5 cups water
- Tamari to taste
- Shallots or grated ginger to garnish
Chop up those onions with the oil and cook on a slow heat until they start to go translucent. (If you don’t want your onions to burn, pop a big pinch of salt into pan whilst cooking.) Whilst the onions are cooking, chop up the other vegetables into medium size pieces and add them to the pan. When they have been heated through, add enough water to cover the vegetables and then throw in the kombu, thyme and bay leaf. Bring to the boil and then drop the heat down and let it all let simmer for 30-40 mins.
Dissolve miso paste in a separate bowl with some of the cooking liquid. Add to soup and keep the heat low for 5 mins. DO NOT boil miso as it destroys the live enzymes. Add tamari to taste and always garnish with shallots or parsley to balance the strength of the miso.
Change it up
As with all your cooking, the emphasis should be on seasonal vegetables. Any combination of seasonal vegetables makes a great miso, changing the flavours and making it right for the season. For example, heavy root vegetables such as carrots, parsnip and pumpkin in winter conditions and lighter vegetables such as corn, broccoli, cauliflower and sprouts when the weather is warmer.
This soup is perfect when pack to the brim with vegetables for a thicker, heartier soup or keep it more of a broth with one or two vegetables and perhaps some udon noodles. What you put in doesn’t matter, it is more about the care you take when preparing. The more love you put into this soup, the better it will taste.
You can add beans, lentils and grains (if you are worried about gas and bloating, see our blog on Worry Free Cooking with Beans) can be added to this soup. Shitake mushrooms, daikon, daikon greens and grated ginger are all delicious alternatives for your soup.
5 Things you should know about MISO
- Bring out the goodness. Whenever using miso, garnish with something fresh like grated ginger, chopped shallots, parsley or grated daikon. This will activate the salt and enzymes in miso for all the added health benefits of this wonderful soup.
- Some like it strong? If someone in your family likes a strong miso flavor and other just a hint you can mix it to a slurry with some hot soup water and place the mixture on the table when serving the soup. This way, everyone can add the miso to the soup the way they like it.
- Do not boil miso. Do not store in the fridge. Boiling and refrigeration kills the Vitamin B and all those healthy enzymes within the miso.
- Store in a cool, dark place. Miso is best stored in a sterilized pottery or glass jar and kept out of the light in a cupboard.
Miso in a Hurry?
Are you are rushed for time in your lunch break? A great quick way to have your miso is to stir a teaspoon of miso in a cup of boiled water and add some chopped shallots, some tofu. This is a great pick-me-up—better than a cup of coffee!