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Mending With Miso
Nov 23
San Diego has seasons and they are often described as wet or dry, cool, warm or hot. Subtle differences as they may be, if one has a sinus sensitivity, transitional changes in pressure, moisture and airborne particles can alter how one feels significantly. I am one of those change of season sufferers and I have found a few tricks to lesson the effect after living in the Midwest for many years. One is to drink hot beverages, such as herbal or green tea and even hot cider. Another is to prepare a broth-heavy miso soup. This is the healing soup of Japan and considered a panacea for all that ails in colder months. The ingredients could be a list one might find at a natural pharmacy: Kombu or kelp, rich in iodine and minerals. Shi-itake mushrooms, renowned for healing properties. Fresh ginger root, a stimulating root prized throughout Asia. Good quality tamari. Tofu, soft, nutritionally potent protein. Onions, cleansing. Carrot, celery, bok choy, kale and napa cabbage, phyto rich and full of anti-oxidants. Finally, I add a dash of toasted sesame oil and mugi (barley) miso, which is full of healthy enzymes. By then the flame is turned off and the vegetables wilt while steeping. Today’s soup has a garnish of slivered red amaranth leaves. There are many variations to this soup and I usually adjust the recipe according to what I have available. Fortunately in San Diego, I can pick fresh greens at any given time in my small kitchen garden.
Often, I will add soba, somen or udon noodles to the miso, but today it is served in a separate side dish of Mugwort-soba noodles with ponzu and toasted sesame seeds. This is an elegant and classic Japanese dish in its own right.
The lunch was perfect. Pleasing to eat and equally satisfying after the meal. My heart was warmed, stomach was calmed and the sinuses were cleared. A beautiful way to start a week.
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