I love this stuff! The degree of rawness depends on the temperature of the water, but even when I have used boiling water I can still feel the probiotics gurgling away in my gut, so I know I haven’t killed them. You can experiment with all different kinds of seaweed- I like a mix of wakame, armhijiki, and...

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Ingredients

Bowlful of hot water
1-3 Tbsp. Miso paste, (to taste)
Mixed seaweeds -- sea palm, arame, hijiki, wakame, kombu (not dulse), I break the larger leaves into little pieces while they are still brittle and dry
A couple of shots of nama shoyu
1/2 - 1 full lime ,juiced
1 - 2 Tbsp Hemp Powder (the secret ingredient!)
1 - 2 Tbsp. Dr. Schulze's Superfood, (optional)

Recipe Directions

All ingredients are to taste.

Stir the miso in with the water and add the rest of the ingredients. Give it a couple of minutes for the seaweed to soften then enjoy. I could absolutely live off of these! The hemp powder gives it a great texture that coats your mouth like the miso soup from Japanese restaurants. The Superfood is a nice addition if you like the stuff, but maybe wait until the water has come down a bit in temp before you add it. It’s worth experimenting with some of the more exotic seaweeds like the ones from Mendocino County. And definitely try the brown rice miso from South River. Mmm. D

Davidgoodman76's Thoughts

By davidgoodman76

I love this stuff! The degree of rawness depends on the temperature of the water, but even when I have used boiling water I can still feel the probiotics gurgling away in my gut, so I know I haven’t killed them.

You can experiment with all different kinds of seaweed- I like a mix of wakame, armhijiki, and kombu.

Also for miso paste I use the South River stuff from Oregon- man it’s good! I like the barley and the brown rice the best, but it’s fun to switch around or mix and match . The saltier, heartier ones tend to make more sense with this recipe,.

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Comments

Top voted

davidgoodman76

Feb 05, 2010

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You could try it with lemon, but it might be better just to leave it out (tastes pretty good on its own). The lime flavor pushes it in the right direction for me; lemon is a bit too generic tasting for this recipe I'd say. But there's always fun in experimenting! Maybe try it both ways!

D

zack

May 04, 2010

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this was very good. water did become room temp by the time i was done though. haha

i changed it up a bit and put super thinly sliced carrot and daikon.

miso tastey

ps. the lime makes all of the difference. its awesome

All

May 06, 2012

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Territa's Review

Best Miso Soup in the World!!!
4
4 out of 5

I can see why you love this stuff - it rocks! The lime really gives it a nice kick. I added sliced bok choy and made a meal out of it! I'll be making this often - thanks for sharing!!

Another fun addition - thinly sliced shiitake mushrooms!

zack

May 04, 2010

1 vote
+
Vote up!
-
Vote down!

this was very good. water did become room temp by the time i was done though. haha

i changed it up a bit and put super thinly sliced carrot and daikon.

miso tastey

ps. the lime makes all of the difference. its awesome

Top Voted

davidgoodman76

Feb 05, 2010

1 vote
+
Vote up!
-
Vote down!

You could try it with lemon, but it might be better just to leave it out (tastes pretty good on its own). The lime flavor pushes it in the right direction for me; lemon is a bit too generic tasting for this recipe I'd say. But there's always fun in experimenting! Maybe try it both ways!

D

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