RECIPE: Seaweed & Shiitake Mushroom Miso Soup

chinese-lunchPhoto by Peter Griffin

 

This is a recipe I came up with to help a woman who was suffering from Evans Syndrome and Leukemia. She went to the Mayo Clinic and the doctors there asked her to ask me for recipes with seaweed because apparently this combination of an autoimmune illness and blood cancer is extremely rare in countries such as Japan where seaweed is part of their diet. This woman named Louisa had no iron in her bone marrow. She was helped with the recipes I gave her. I picked these ingredients because black fungus has about 400 per cent of the iron a person needs in a day in one serving. Shiitake mushrooms has about 40 per cent as well as having all of the essential amino acids.  Fermented soy products such as miso have vitamin B12. Natural brewers yeast is loaded with vitamins and minerals including the more rare minerals.  It, also, has lots of amino acids and some enzymes. Seaweed has vitamin B12 (important for cell growth), iodine, protein, chlorophyll and lots of nutrients.

Ingredients:
water
shiitake mushrooms
black fungus
black dino kale
white miso
green onions (also, known as scallions)
sesame oil
natural brewers yeast
dried mixed seaweed veggies (Kombu, Sea Palm, Wakame and Nori)

If using dried shiitake mushrooms soak four to six mushrooms depending on size in a bowl of water that has been brought to a boil.  Also, soak about a handful of the dried seaweed veggies broken up and about half a handful of dried, shredded black fungus (or if not shredded broken into pieces) in another bowl of water that has been brought to a boil.  Soaking time should be about 20 to 30 minutes.  After shiitake mushrooms have soaked remove from water but save water for broth.  Cut off the stems of the shiitake mushrooms and chop.  Chop three green onions.  Take about two thirds of the chopped green onions and the shiitake mushrooms and put them in a medium saucepan with one tablespoon of sesame oil and saute until the mushrooms and scallions are tender crisp.  Save the rest of the chopped green onions and put aside.  Add the water from soaking the mushrooms and seaweed veggies with black fungus with their soaking water to the saucepan.  Bring to a boil, lower heat and simmer covered with lid slightly ajar to avoid over boiling 20 minutes.  Meanwhile break up leaves of kale so it is about the equivalent of a cup and a half of kale and wash in a vegetable wash basket.  After simmering soup 20 minutes add kale and stir in.  Simmer 10 minutes stirring occasionally.  Ladle out a little of the stock and add to 3/4 cup miso in a bowl and stir mixture.  Stir miso mixture into soup.  Remove from heat and sprinkle on some natural brewers yeast and stir.  Garnish with fresh, chopped green onions.  That’s it!  A delicious and healing soup!

One can add an 8 ounce package of tofu to this recipe if desired.  Pat out excess liquid from tofu and cut into one inch cubes before adding to soup about halfway through cooking.

Editor’s note:  Kombu is another kind of edible kelp.  Dried black fungus can be found in Oriental markets.

For more information about dried mixed sea veggies visit: http://www.loveseaweed.com

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