Miso is a traditional Japanese seasoning. It is produced by fermenting soybeans with salt and a fungus called Aspergillus oryzae, in Japanese it is known as Kojikin, sometimes rice and barley is used. This results in a thick paste that is used for sauces, spreads, pickling vegetables or meats and soup stock. Miso is a great source of protein, Vitamin K, B12, riboflavin, minerals; it is high in amino acids and omega-3 fatty acids. Miso is typically salty but the flavor is deepened with the combinations of foods it is cooked with.
People were fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. A Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital during World War II, stated that it helped to fight radiation sickness. Miso is also known for its great source of Lactobacillus acidophilus, caused by fermentation, which is effective in preventing high blood pressure.
Vegetable Miso Soup
- 1 Medium Onion
- 2 Stalks Celery thinly sliced
- 2 Tbs Coconut oil
- 3 Tbs White Miso
- 4 Heads Baby Bok Choy chopped
- 3 Asparagus stalks chopped
- 1 Cup Cherry tomatoes
- 1 Avocado chopped
- 1 Bunch Fresh cilantro
- To taste Salt & pepper
- 1 Tsp Chili paste
- Gather your ingredients together.
- Chop the Bok Choy.
- Cut the tomatoes in half.
- Heat the oil in a large pot over medium-high heat and add onion and celery.
- Cook, stirring, until just beginning to soften and starting to brown, about 5–7 minutes.
- Add broth and miso and bring to a boil, reduce heat, and simmer, partially covered.
- Add Bok Choy, asparagus and tomatoes, cover pot and cook until Bok Choy is wilted, about 3 minutes.
- Serve with avocado, lime wedges, chili paste, and cilantro. Enjoy!