According to Japanese mythology, miso is a gift to mankind from the gods to assure lasting health, longevity, and happiness.
Six months ago I began eating soup for breakfast in an in an effort to solve the digestive problems I'd been having. As soon as I started eating soup in the morning, all my problems went away. Having revolved around elaborate breakfasts of eggs and grains for most of my life, this was a huge change for me, but since the first day of trying miso for breakfast, I haven't gone back. Nothing makes me feel as good as miso soup in the morning. From an Ayurvedic perspective, this makes sense, since agni (one's digestive fire) is generally small in the morning and needs to be "stoked" with a small, easily digested meal that acts as kindling to the fire.
The idea of soup in the morning may not sound very appealing, but I encourage you to try it and see how you feel. To most people (at least in the US), breakfasts are usually sweet (from the ayurvedic perspective, this including things like toast, cereal etc.) Much of the world eats a savory breakfasts consisting of mostly vegetables. Even if you don't want to give up pancakes and eggs, you can still make this soup any time- it's quick and versatile and so delicious. This soup only takes about 10 minutes to make and can be made with almost any vegetables you have on hand.
Miso is a food that has been eaten for centuries in Japan. It has is usually made from soybeans and either rice or barley, which is then mixed with seasalt and the koji culture, but can also be made from various other grains and legumes. Unpasteurized miso is a living food that is filled with digestive enzymes which ward off harmful organisms, creating a healthy digestive system.
I use white miso paste because it has a mellower, softer quality than the darker pastes, but experiment and see which ones you like. Miso made from garbanzo beans, is especially good as well. But don't use the instant miso packets, because miso is a living, fermented food and it loses most of its healthful qualities in the dried form. Many health food stores sell miso in bulk, but make sure it is unpasteurized and organic. One of the best makers is South River Miso.
This can be made with almost any vegetables you desire. Every morning the soup I make is completely different from the morning before. I often find that the fewer vegetables the better. Also, experiment with different ways of chopping the vegetables as well. To the Japanese, in order to completely nourish you, food needs to be beautiful as well as delicious. If it's not beautiful, you will never feel "full". I use the moments chopping the vegetables as a sort of meditation. And I always try to leave enough time to sit down and eat in a peaceful way. Here is just one possible version- this serves two.
RECIPE:
1 tbsp ghee or olive oil
1/2 a leek
1 carrot
1 stalk celery
1/4 cup wakame soaked
1/2 avocado for garnish
miso (the amount varies depending on the strength of the miso. Usually its about 1 tsp- 1 tbsp per serving).
3 cups water or vegetable stock
cilantro for garnish
a dash of black sesame seeds
Put the wakame in water to soak for a few minutes. Heat the oil or ghee and add the leeks (meanwhile chop the other vegetables). Add the rest of the vegetables and cook a few minutes more. Add the water or stock and wakame and cook about 8 minutes more, or until the vegetables are soft.
Then in a small bowl, mix the miso and a small bit of the warm broth, stir with a spoon until the paste dissolves, adding more liquid if necessary. Add the rest of the soup to the miso. (boiling miso kills the beneficial enzymes.) Top the soup with the avocado, cilantro and sesame seeds and enjoy.
I believe that miso belongs to the highest class of medicines, those which help prevent disease and strengthen the body through continued usage.... Some people speak of miso as a condiment, but miso brings out the flavor and nutritional value in all foods and helps the body digest and assimilate whatever we eat... —Dr. Shinichiro Akizuki,
