Barley Miso Soup

Recipes — By sowj on November 10, 2011 3:58 pm

How do I start off these cold Fall mornings? A steaming bowl of miso soup with scallions and seaweed. I know this sounds strange but there are a few reasons for this. One, it’s absolutely delicious. It warms my body and leaves me feeling cleansed. Two, it provides a wonderful source of micro-organisms, trace minerals, high protein-to-calorie ratio and B12. For vegetarians and vegans who don’t eat yogurt, this is a great way to get probiotics without expensive pills. Miso soup is shockingly quick and will help invigorate you in the morning.

Recently, I’ve been obsessed with South River’s Three-Year Barley Miso. Barley miso is light, subtle and low in salt. Adding a touch of sriracha enhances the flavor if you like a bit of spice.

INGREDIENTS

2-3 tbsp Miso Paste
6-8 cups of Water
1 bunch Scallions, chopped
Handfull of Arame Seaweed (or of your choosing)
Rice Noodles

PREPARATION

Bring the water to a boil. Add the scallions, seaweed and rice noodles and bring the water to a simmer. I like my scallions firm and crisp, so I don’t cook them long. Turn the heat off and let the water settle. Add and stir in your miso paste. Most of the paste will dissolve but there will be pieces of soy beans and barley sediment, which are sour and tasty. Serve and enjoy!

You can vary this recipe any way you like. Add greens and veggies, soba noodles or rice, herbs or spices. Play and have fun with it!