Ani Phyo’s MISO SOUP WITH SPINACH AND BEAN SPROUTS
Korea
Courtesy of Author, Ani Phyo: Ani’s Raw Food Asia Copyright ©2011
Published by Da Capo Lifelong Books
Comment: Please note that only organic, locally grown ingredients should be used.
MAKES 4 SERVINGS
Miso is a living food. It starts off cooked, but it’s then fermented and contains living enzymes. The best way to enjoy miso is raw, and even in Asia, miso is added to warm, never boiling, water so as to not damage the enzymes and beneficial probiotic bacteria. Pasteurization kills beneficial bacteria, so make sure to use an unpasteurized miso. See Miso sidebar, page 64 of Ani’s Raw Food Asia.
Most natural food stores have mung bean sprouts, but if you can’t find any, just use another sprout like alfalfa.
VEGETABLES
- 1 cup mung bean sprouts
- 2 cups washed, coarsely chopped spinach
- 2 tablespoons extra-virgin olive oil
BROTH
- 3 tablespoons miso, unpasteurized, any color
- 3 cups water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
GARNISH
- 2 tablespoons diced scallion
Marinate sprouts and spinach by tossing with extra-virgin olive oil. Set aside to soften.
To make your broth, whisk together miso and a small amount of water. Slowly add remaining water, oil, and garlic. You can also blend if you want instead.
To serve, transfer broth into four serving bowls. Top with marinated sprouts and spinach and garnish with scallion. Enjoy immediately.
Broth will keep for 4 to 5 days when stored separately in fridge.
I never knew that miso was a “living” food. That is so neat. I’ll have to try this recipe. The smallest taste-testers in my house will hopefully like it 🙂
I still do not trust anything with soy. There are so many issues and as much as I love miso soup, I am going to substitute something else. Thank you, anyway!
I just bought the book. Loved the interview. Many thanks!
Jeff
Loved it please post some more!
Loved this! Will make it once a week on soup night! Ani, you are superb!
I just made this last night. It was very easy and delicious! Thank you!
I have bookmarked your site for future referrence! Greetings.
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