Hi All! It’s been SO long since I’ve posted that I don’t even know how to catch you up. So let’s just skip that for now so that I can share with you this awesome miso soup recipe that my amazing roommate and I made tonight. The original inspiration for this recipe came from my mentor and friend, Nicole.
As most of you know, I’ve been studying Chinese medicine in conjunction with Shiatsu Anma massage for awhile now and I’ve been getting into macrobiotics/eating and getting in tune with the seasons. When I stick to it, I’ve noticed I feel much more grounded and at home in my mind and body. Now that it’s finally feeling like spring here in New England, it seems like a good time to start talking about Spring in terms of TCM. Just in time for Summer to roll around…
Spring is the time for us to renew our relationship with our liver, which has been working extra hard all winter to digest the fats and heavy foods that have been sustaining us for the last few months. Energetically, the liver is responsible for establishing a smooth flow of energy through the body and mind. For these reason, Spring is also a great time to cleanse the liver, but more on that later. Here are some basic guidelines for spring food:
– Eat light(ly)! Not just less, but light foods. Think organic greens, sprouts, lots of fresh veggies (of which there will be lots in the farmers’ markets now), and grains.
– Simple food preparation. Steaming and sauteeing are quick and easy ways to cook most of those fresh veggies you just picked up.
– Incorporate sweet and pungent flavors to move stagnation and get your chi (or qi if you prefer) moving.
– Limit intake of salty foods. Salt as a flavor has a sinking and contracting energy, which is the opposite of what we want to do in the spring. Side note: I know miso is salty, but it’s an exception because it’s awesome and good for your liver.
Keep in mind for this recipe that it’s soup, so feel free to vary any amounts (I didn’t measure exactly) or add in/leave out whatever you’re feelin’ or not.
Also, mushrooms are a superfood. Fact.
Spring Miso Soup:
8 c. water
2-3 c. chopped and whole fresh mushrooms (I used shiitake and cremini mushrooms, chopping up some and leaving some of the shiitake whole to make things interesting)
2-3 green onions, chopped
5-6 Tbsp. red miso*
handful of dandelion greens, chopped
Clean your mushrooms, chopping up some or all, and put them in a bit pot with the water, heat to a boil, turn to a simmer, and let them simmer away for an hour or so. You don’t have to do it this long, but it makes a richer mushroom broth and also extracts more of the nutrients in the mushrooms.
Now that you have your mushroom broth, throw in the chopped green onions to simmer for a few minutes. In a small bowl, mix your miso and some warm water until the miso is completely blended, thinning out the mixture as needed, and add it to the mushroom broth.
Add in your barley and your greens. Honestly, I didn’t measure the barley at all, so just put in however much you think looks good, let it heat, and you’re all set!
*I used red miso, though you can use any kind. Red and yellow are both great for your liver, and have a bit more flavor in my opinion. You can even use both. Feel free to experiment and see what you like.
**To make the barley, I put 1 c. pearled barley in a pot with 3 c. water, brought it to a boil, then let it simmer, covered, for about 45 minutes. The package said it would take over an hour, but it definitely didn’t, so just keep an eye on it.
Serves 6 or so.