Welcome to cooking with MEE!

I’m so glad you watched and I’m even more excited that you’re giving this recipe a shot! For me watching these videos is an opportunity to see how far I’ve come in the kitchen and in my health! This was our first show and, boy, when we shot it I didn’t feel so hot. As the episodes progress, I’m able to see how much better I’m doing physically…and how much better I’m cooking!

I’ve been hesitant to post this video, partly because this is no longer how I make Miso Soup. What do I do differently now? I don’t use the vegetarian soup base ’cause I’m no longer trying to mimic the overly seasoned food of my past. All that processed food we eat is loaded with flavor enhancers like MSG and when I started on my journey my taste buds were hooked! Now I don’t need so much seasoning because I can taste the true flavor of the food. But if you need a kick of flavor then by all means use an organic vegetarian soup base. It won’t have MSG so it can’t hurt!

Another note about making this Miso is to remove a bit of the broth and then add the actual Miso paste, mixing it thoroughly. Diluting the Miso before adding it to the full pot of soup is a sure way to avoid salty chunks. Remember NEVER bring the soup to a boil with the Miso in it because the heat will kill the live cultures that are so beneficial to balancing the intestines (which is why the soup is so good fo’ya).

Oh yeah, I also forgot to tell you about Daikon. It’s in the radish family and a must-add to the Miso soup. Slice it up into little pieces and toss it in while you boil your sea veggies, onions and carrots. Daikon is SO important ’cause it’s a detoxifier and a de-slugger. If you’re trying to lose weight, this veggie is the ticket!

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INSTRUCTIONS:

* Soak the Wakame and Shitake mushrooms in 1 cup of spring water (be sure to rinse off your Shitake mushrooms first). Slice the mushrooms once they have rehydrated, but first remove and get rid of the hard stems, leaving the caps to be sliced in to thin strips.
* Add the remaining 4 cups of water to the pot along with the water you used to hydrate the seaweed and the mushrooms (this water is important ’cause it’s got all the mineral from the seaweed in it).
* Bring it to a boil and then reduce the heat and let simmer for 10 minutes.
* Remove about a 1/4 cup of the broth and add the Miso to it, pureeing the Miso into the water by using a spoon (I use my soup ladle). Once it’s blended and dissolved I add it all back into the soup allowing it to SIMMER not boil, for less then 5 more minutes.
* Serve and garnish with scallions!

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