Miso soup is not only delicious, but it inspires contemplation; a few vegetables floating around in a clear, amber broth. It’s even a bit salty, which makes it balancing for vata dosha. So sip, contemplate, and enjoy!
- 2 teaspoons ghee (clarified butter)
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon asafetida (available at Indian stores)
- 1 bok choy, sliced crosswise into thin strips
- 1 medium carrot, sliced
- 1/2 red pepper, stemmed, seeded, and sliced into thin strips
- 1/2 cup thin sliced daikon radish
- 12 fenugreek leaves
- 4 okra pods, sliced
- 3 tablespoons thinly sliced leek rings
- 2 tablespoons Bragg’s liquid mains
- 1 teaspoon dried marjoram
- 2 teaspoons finely chopped fresh parsley
- 8 cups vegetable stock (or 2 organic stock cubes and 8 cups filtered water)
- 2 teaspoons miso paste
- Small handful dried rice noodles or potato or soy noodles, broken into small pieces
In a saucepan, heat the ghee over low heat and saute the ginger until fragrant, about 3 minutes. Sir in asafetida and then the rest of the ingredients except the noodles. Raise the heat, bring the liquid to a boil, and then reduce the heat and simmer for 10 minutes.
Stir in the noodles. Simmer for 20 minutes more. Ladle into heated bowls and serve immediately.
For pitta: Substitute jicama for the daikon, parsnip or green beans for the carrot, and cabbage for the leek. Omit the asafetida.
For kapha: Substitute buckwheat noodles for the rice noodles and sunflower oil for the ghee.
For dairy-free: Use sesame oil instead of ghee.
Source: Eat, Taste, Heal by Thomas Yarema, MD, Daniel Rhoda, Chef Johnny Brannigan