Miso Soup with Wakame

Name: Miso Soup with Wakame
Ingredients: 1 Onion thinly sliced; 1 Carrot in half rounds; 1 Cabbage leaf very thinly sliced; 5 centimeters Wakame, soaked and cut into small pieces; Mineral water, or vegetable broth, or fresh fish broth; one tablespoon Sesame or olive oil; one tablespoon (standard: half a teaspoon per bowl of soup) Unpasteurized miso; Chopped fresh parsley or chives; a pinch Salt

Classic macrobiotic foundation with sweated onion, carrot, cabbage, wakame and unpasteurized miso diluted at the end. Admits seasonal variations: ginger in winter, light simmer in spring, fresh with cucumber and lemon in summer.

Duration: 03:26Energy: Alkalizingsalty

Key points

What you'll learn by cooking it.

Half a teaspoon of unpasteurized miso per bowl
Dilute the miso off the heat to preserve its enzymes
Soaked wakame and seasonal vegetables
Seasonal variations: ginger, cucumber or sprouts

Preparation

Brush a pot with a little oil, add the onion and a pinch of salt and sauté for about 5 minutes.
Add the cabbage, the carrot and the wakame; mix with the onion and cover with the water (or broth).
Simmer half covered for about 15 minutes over low heat (use seasonal vegetables: celery, leeks, turnips, squash, fennel).
Put a little of the same broth in a bowl and dissolve the miso through a strainer to remove the small bits (standard amount: half a teaspoon per bowl of soup, so it turns out tasty, neither salty nor bland).
Optional: add leftover grain (rice, millet, quinoa) or small pieces of tofu to the soup.
Add the dissolved miso to the soup and let it cook over the lowest heat, without letting it boil, for about 3 minutes.
Serve hot with chopped fresh parsley or chives.