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Posts Tagged ‘soup recipe’

As the weather in NY drops below the freezing point, soups seems to be the only natural thing to eat.
I was told by my acupuncturist yesterday that I need to push out something that is still external , but may become internal if left untreated, and so I should eat a lot of Miso. According to Chinese tradition exterior diseases first affect the body surfaces that are exposed directly to the environment – the skin, the mucous membranes of the nose, throat, and lungs. The most prevalent exterior conditions are the common cold and flu, the sooner ones notices these conditions and take action, the more likely their interior progress can be reversed. Food that promotes sweating is recommended for treating such conditions – miso soup, ginger and peppermint tea are my favorite remedies.

Miso is a fermented soybean paste thought to have originated in China some 2,500 years ago. It is made by combining cooked soybeans, mold, salt and various grains and then fermenting them together for six months to two years. There are three basic types of miso: soybean, barley and rice, and 40-50 other varieties. Each type has its own distinctive color and flavor.
Healing properties of miso: 13%-20% protein; it is a live food containing lactobacillus (the same in yogurt) that aids in digestion; it creates an alkaline condition in the body promoting resistance against disease. According to tradition, miso promotes long life and good health.
In my miso soup I like using a lot of ginger and scallions, along with kombu, wakame, tofu and shiitake.
Kombu (kelp) –  moistens dryness; increases yin fluids; softens hardened areas and masses in the body; helps transform heat induced phlegm; benefits kidneys; diuretic; anti-coagulant effect on the blood; is a natural fungicide; relieves coughing and asthma; soothes the lungs and throat; eradicates fungal and candida yeast overgrowths.
Wakame
– diuretic; transforms and resolves phlegm; high in calcium; rich in niacin and thiamine; promotes healthy hair and skin; soften hardened tissue and masses; tonifies the yin fluids; used in Japanese tradition to purify the mother’s blood after childbirth.
Tofu – benefits the lungs and large intestine; relieves inflammation in the stomach; neutralizes toxins.
Shiitake

What a healthy, cold fighting soup this is going to be!
*most of this information is based on the book “healing with whole foods” by Paul Pritchard
Miso soup recipe
Ingredients:

  • 10-12 cups of chicken stock or water – I prefer using chicken stock, got to give grandma’s remedies some credit too.
  • about 2-3 tablespoons of dark miso
  • 1/4 cup dry Wakame, soaked in 2 cups of water
  • 1 big piece of Kombu, cut into small chunks (use scissors)
  • 1/2 pack of tofu, cut into 1 inch cubes
  • 1 tablespoon of bonito (or any other) dry fish flakes, optional
  • 1 medium onion, sliced
  • ginger, at least 3-5 inch long, peeled and sliced
  • 3-4 cloves of garlic, sliced
  • 1 bunch scallions, sliced
  • 10 shiitake mushrooms, leg removed, cut in 4

Directions:

  1. in a soup pot, sautee garlic onion and ginger for about 4-5 minutes
  2. add wakame and the liquid it was soaked in and stir
  3. add mushrooms, 3/4 of scallions, kombu, tofu, bonito fish flakes and chicken stock
  4. bring to a boil and reduce to simmer, cook for about 30 minutes
  5. add miso, stir and cook for 10 more minutes
  6. serve hot with fresh scallions on top
  7. optional addition: hard-boiled or fried egg is a delicious addition to this soup.

*Miso, Kombu, Wakame and Bonito flakes can be found in Chinese or Japanese supermarkets.

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I got home today after an extra long day, and I was Starving (not because I didn’t eat, I just needed more).
What am I going to eat? I sure don’t feel like cooking, and I am kind of tired of fried eggs on a toast. Ah! I remembered, I had so much squash left after making pies on Sunday and I made some soup from it. yes!
“Everything that is orange” soup is one of the many reasons why Fall might be the best season of the year.
You know how they say that carrots are good for your eyes? Well, they are right.
The carrot, and all other orange fruit,vegetables and roots, gets its characteristic and bright orange color from β-carotene, which is metabolized in our body into vitamin A, an antioxidant that neutralizes the damaging free radicals in the body, and is helpful not only for good eyesight but also for the skin, lungs, digestive tract and heart health. The juice from carrots and squash reduces inflammation and heals burns (though my favorite treatment for those two is turmeric-another orange-colored goodness).
All orange-colored vegetables are also beneficial for blood sugar regulation, and are rich in vitamin C, an antioxidant which boosts the immune system, protects against cardiovascular disease and helps rebuild collagen in the skin.
According to Chinese traditions carrots, squash seeds and pumpkin seeds are also extremely helpful if you are trying to destroy intestinal worms and improves qi energy circulation. * (based mostly on information from the book “Healing with whole foods” Paul Pitchford, “she-knows” health and wellness and other online sources).

I knew there is a reason why I am favoring the orange colors in my life.

Well, back to dinner, kombu and butternut squash soup, an easy, delicious meal that will help you stay vibrant and healthy.

Enjoy!

Ingredients:

  • 2 small or one medium size squash: butternut, buttercup, kombu, acorn, kabucha, sweet dumpling, or any other squash you like. I prefer any combination of the first three listed.
  • 2 large carrots, cut into big chunks
  • 1 medium onion, cut into 1/4
  • few cloves of garlic
  • fresh ginger root  (about 3-4 inch long), grated
  • 4-5 cups chicken stock
  • 12 oz cream or half and half- totally optional
  • oil or butter for roasting vegetables
  • salt and pepper
  • some bread to serve on the side

Directions:

  1. pre-heat the oven to about 300 degrees
  2. cut open squash and clean all the seeds and the stringy parts (keep seeds for sprouting or roasting)
  3. rub the squash with olive oil or butter, salt and pepper, place a clove of garlic inside the squash and cover with foil
  4. place carrots and onion in a roasting pan, with oil, salt and pepper
  5. roast all vegetables until tender, carrots and onions may be ready before the squash
  6. when the squash is ready separate from the skin and place in a blender along with the carrots, onion, ginger, half the stock, about a tablespoon of oil or butter and cream, if desired – you might have to do this step in two batches
  7. blend together and add chicken stock until you reach the right consistency
  8. add salt and pepper to taste
  9. toast the bread and rub it with a sliced clove of garlic, some butter and salt. serve on the side

Notes:
as the soup cools down it will thicken, when you reheat it add some more stock or water if necessary.
you can also use pumpkin and sweet potato in this soup, or a little bit of everything.

yin yang in my soup, just the way I like it

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