Chick Pea Miso Soup with Celery Root and Scallops
1 cup scallops or other sea food
1 cup chopped celery root
1 cup chopped burdock root
1/2 cup white, brown, or fresh shitake mushrooms
1 cup small broccoli florets
4″ piece of kombu sea veggie, cut into pieces with a scissor
4″ piece of wakame sea veggie, ditto
1-2 slices ginger root
2-3 chopped scallion
2 quarts water
1 tbsp chick pea miso paste or mellow white if unavailable
1 tbsp sweet white miso paste or more to taste
a dash of white pepper if desired
1) Bring water to boil and add the root and sea veggies. Cook on a medium high boil until the roots are soft and the wakame has dissolved into beautiful dark pieces. 2) Add the sea food and mushrooms and cook on a low boil for around 10 minutes depending on the sea food. Cook until almost all done and turn flame down to simmer.
3) Stir the miso paste into 4 oz. of water in a cup or small bowl and make a thick liquid. Add this miso liquid with the broccoli florets and scallion, and simmer for 5 minutes.
Serve with Buckwheat Soba noodles or just by itself for a low carb alternative.
Miso is like wine. Or more closely like beer or yoghurt. It is a fermented product with lots of health attributes, that originates in Japan, the land of longevity, and is made from rice or other grains or beans. It is only as good as the producer who makes it.
Artisanal miso, which is not that expensive relative to other things, can be had at the health food coop or Whole Foods Market. Oddly, its hard to find good miso at the Japanese market in San Diego.
Simply think of miso as a vegetarian soup base. Different types of miso, depending on the artisan and the grains or legumes used in production produce varying tastes. Someday, try them all!
The easiest miso soup? Boil water; add miso. Life should be so simple.
copyright Eyton J. Shalom, M.S., L.Ac. San Diego, CA All Rights Reserved, Use With Permission Ayurveda, Acupuncture, and Chinese Medicine in San Diego http://new.bodymindwellnesscenter.com