RAW Miso Soup

Made from fermented soy, miso is full of beneficial bacteria, enzymes, antioxidants, and probiotics - helping to strengthen the immune system, aid digestion, protect against free radicals, and help prevent cancer.  Miso also contains protein and a numerous amount of important trace minerals.  Nama shoyu is a raw soy sauce, which can easily be substituted for tamari.
This recipe is quick and easy to prepare, and makes a nice light dinner.  It's great on it's own, or served alongside a salad.  For a heartier soup, you can add in carrots, daikon radishes, and dried seaweed.  My recipe serves 2 people, but can easily be doubled.

3 cups water
1 1/2 tbsp miso
2 small clove garlic
2 tsp fresh ginger
2 tsp nama shoyu
6 mushrooms
1/4 cup chopped scallions

In a blender, combine water, miso, garlic, ginger, and nama shoyu until smooth.  This soup actually tastes great cold, but if you would like to enjoy it warm you can heat it up on the stove using a candy thermometer to make sure it does not reach a temperature above 118 degrees, which would kill important enzymes.
Slice in mushrooms and scallions, season with salt and pepper, and serve.

Nutritional Information (per 1/2 recipe)
Calories: 71
Calories from fat: 11.4
Total fat: 1.27g
Cholesterol: 0mg
Sodium: 709.29mg
Total carbohydrates: 11.01g
Dietary fiver: 1.94g
Sugars: 2.91g
Protein: 5.13g


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