Miso soup

I often talk about macrobiotics and how much this regime has influenced my current eating habits. Since it has been part of my life for 7 years, the recipe that I recommend is miso soup. If you have never tried it, you can use the recipe below or choose to order it at Japanese restaurants, i.e., in places where sushi is made.

Ingredients for 4 people:
4 cm dried Wakame seaweed
1 dry or fresh Shiitake mushroom
1 onion, finely chopped
1 cup of sweet corn
1 cup of broccoli
4 cups of water
3-4 tbsp miso paste
½ handful parsley leaves, finely chopped
grated ginger (optional)

Instructions:
Wash the seaweed in cold water and leave it to soak up the water for 3 to 5 minutes and then cut it into 5 mm pieces. Do the same with Shiitake mushroom (soak and then finely chop) if using dried ones. Then take Wakame seaweed, Shiitake mushrooms, and vegetables, put them in a pan, and add water. After boiling the water, reduce the heat and allow the soup to simmer for another 10 – 12 minutes, or until softened. Reduce the heat entirely so that the soup doesn’t boil. Take one glass to dilute miso paste with a few tbsp of the cooking soup. After the miso is completely melted, add it to the pot (into the soup), but be careful not to let the water boil. Remove the soup from the stove and serve.