– Light misos are typically for summer
– Dark misos are typically for winter
– 3 Miso types are: Kome miso (white rice and soy miso), Mungi miso (barley and soy miso) and Hatcho miso (Pure soy – the darkest type)
There are also many variations of these three major types.
All misos are rich in enzymes from fermentation and therefore should not be heated above boiling point or the beneficial enzymes are killed. Traditionally miso soups are a stock made of kombu (seaweed), bonito flakes (smoked and dried mackerel flakes) with miso stirred in. Miso is light, warming as well as nourishing and as mentioned above, is a Traditional Chinese Medicine remedy for colds and flu.
Simple Gaia Miso Soup
Preparation time: 10 minutes
- 1 stick Kombu
- 1 pinch bonito flakes
- 2 d/spn soy sauce
- 2 cm knob of fresh ginger, peeled and finely sliced
- 150g firm tofu diced
- 1 carrot peeled and diced
- A few pieces of Wakame seaweed, cut with scissors to bite size
- Any other veggies you want to add like snow peas, beans, Asian greens etc
- 2 d/spn of a miso of your choice (remember darker is best for winter)
- A few drops of cold-pressed sesame or sunflower oil
- In a pot, add the Kombu, ginger, bonito flakes, soy sauce and 3 cups of water. Bring to the boil and simmer for 5 minutes.
- Remove the Kombu and add the tofu, carrots and other veggies and simmer for a few minutes, until very lightly cooked.
- Turn off the heat, stir in the miso and then it’s ready to serve.
- Once you’ve served the soup into bowls, add a few drops of the oil.
Miso is a light and easy meal, perfect for lunch or dinner. You can keep if for a few days in the fridge and reheat it (although make sure you turn it off just before it comes to the boil).
For more culinary inspirations and Gaia favourites – Gaia’s Gratitude Cookbook see HERE