Wednesday, February 25, 2015

Souper Simple Miso for a Taste of Spring


Still cold on the mountain, spring is just around the corner, right?  I love this bit of pause before the sap runs, the pot holes get deeper, my dog Plato starts shedding everywhere and mud season is in full swing.  Days are getting longer, the snow blanket takes on softer look as it gets ready to melt and flow and we are all eagerly awaiting the absolute bliss of robins prancing and poplar tree buds peeking in out lime green glory heralding  a new beginning.  I am getting ready to host two very special Seasonal Sunday workshops in March with two amazing women Joann Darling of Garden of the Seven Gables and Sandra Lory of Mandala Botanicals.  Tree Medicineon March 8 and Spring Zing on March 22nd 10-4pm. Please join us by registering here.

A great time to make a plan for a simple cleanse, or a wake up your liver week to get the energy we all need moving into outdoor glee and clean up soon. How to start simple?  I love to make a soup like this miso sans tofu, which is traditional to miso but not my tastebuds and loaded with onions, parsley and scallions, wonderful de-toxifiers and cleansers. I also steam more veggies and tend saute with water more than fat, add more bitter greens into my diet and drink lots of liquids..warm water with lemon, simple teas and go light on alcohol. 

FOR my recipe today,  I use South River MISO and highly recommend this particular brand if you can find it. I always add some kind of sea veggie to my Miso soups and the best ones I have found are from  Larch Hansen who harvests the seaweed in Maine has wonderful recipes on his website too.  Super minerals for cleansing and boosting cellular deficiencies. I also think the parsley and scallions make this soup a winner - the combined flavors with the thyme, onion and sea veggies leave you wanting more.  Enjoy this soup with a light mixed herb and baby spinach salad adding some gorgonzola crumbles and avocado nuggets. 

A great lunch to savor while taking a little pause dreaming of garden glory and the blessings of the green.
Stay Warm out there!  
Hugs all around.. Marie


4 large onions, thinly sliced or chopped2 tablespoons  Sweet-Tasting Brown Rice Miso  2 tablespoons of any other kind of MISO (Using two varieties is optional. Use a total of 4 tablespoons of miso.) 1 quart water Coconut Oil- 2 TBSP Pinch of sea salt Pinch of dried thyme
4 inches of Kelp ( Chopped parsley and scallion

LETS GET TO IT: 1. Heat coconut oil in heavy soup pot and add onions with pinchof sea salt and dried thyme. 2. Sauté on medium flame for 1-2 minutes, then reduce to low flame. 3. Cover and simmer for 10 minutes stirring occasionally.  4. Add water, simmer for 20 more minutes then bring to boil over high heat. 
5. In a small bowl blend miso with 1/2 cup liquid from pot. Turn offheat and add diluted miso. 6. Season to taste by adding more miso or sea salt. Serve garnishedwith fresh parsley and scallions.

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