Now that the weather gets colder, soups are necessary for our diet. A fast and easy option according to Traditional Chinese Medicine diet is miso soup with shiitake mushrooms and you can add any noodles of your choice. I choose rice noodles. Below you will find a completely vegan version, but if someone would prefer could add some seaweed like wakame or nori to give a little fishy taste, or add a boiled egg.
Before we move on to the recipe, let’s analyze a little bit the energy of the food based on Traditional Chinese Medicine.
Shiitake mushrooms enter the meridians of lung and large intestine so they contribute to a better detox of the body. They are full of antioxidants and help strengthen the immune system. They stimulate qi and blood and transform phlegm.
Miso paste is a good source of protein and enters the meridians of the stomach, spleen and kidneys. It has a warm quality, stimulates qi and blood, and the body’s defense energy, contributing also to detoxification. In addition, it helps to eliminate dampness.
Rice noodles have the same properties as rice itself. They enter the meridians of the lung, stomach and spleen, stimulate blood and qi, have a sweet taste and are easy to digest. They are an ideal choice for those who avoid gluten.
Ginger is hot and purgent, and it enters the meridians of the stomach, spleen and lungs.
I used an organic vegetable broth (you can use half of the cube if you think it is too salty) that does not contain palm oil, and at the end, I added black sesame for the garnish.
Black sesame is traditionally used as to tonify kidneys, entering the meridians of the liver, kidneys and large intestine, nourishing all five solid organs (zhang) which are the liver, spleen, lungs, heart and kidneys. Helps restore essence (jing) and blood, nourishes yin, and moisturizes the small and large intestine. It is a very good source of omega-3 and omega-6 fatty acids. They are also full of antioxidants that help the liver function better and lower cholesterol. Contains iron, zinc, copper and magnesium.
We will need
- 1 teaspoon coconut oil
- 1 cube vegetable broth- organic, palm oil free and without flavor enhancers
- 1 tablespoon miso paste
- 7 dried shiitake mushrooms
- rice noodles
- 1/2 teaspoon black sesame
20′ before we start cooking we have soaked the sitake mushrooms in boiled water, and as soon as they soften we cut them into strips.
We warm up a little odorless organic coconut oil and slightly fry the ginger for a few minutes to release its aromas. We can cut it into small pieces, strips or grate it on the grater. I preferred the small cubes.
We add the mushrooms stripes to get their liquids out, while at the same time we have put about 1-1.5 liters of water to boil. Once they get a little color and release their aromas, add the water and the vegetable cube. I did not calculate the salt that the miso has, so it is a good idea to use 1/2 of the cube. Lower the heat, close the lid and let them boil.
Boil the ginger with the mushrooms for 10 minutes and then add the rice noodles to boil according to the instructions on the package for 2-6 minutes
Then, turn off the heat and stir in a bowl of 1 tbsp. miso paste using some water from the soup until melted. Put it back in the pot and stir.
Serve in our favorite deep dish or bowl, and put the garnish of our choice, I chose black sesame. It is eaten with chopsticks or a fork and we drink the broth by lifting the bowl!
Enjoy your meal!
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