Miso Soup 

 4 C Filtered water 

1 oz.  Kombu seaweed 

1 T Dulse 

½ Garlic clove minced 

.5 t Ginger, freshly grated 

1 Green onion sliced thinly 

3 T Sweet miso (low-sodium) OMf 

.3 oz. Wakame seaweed  

Place water and kombu in a saucepan. Bring to a simmer. DO NOT BOIL—kombu can get bitter. Allow to simmer for 2-3 minutes. Discard kombu. Add dulse, garlic, ginger and green onion. Allow to simmer for another 2 minutes. Remove from heat and stir in miso to taste. You may need more miso. Add wakame if using and serve! You can also add small cubed tofu 1/8" dice with the onion, ginger and garlic, and simmer for 5 minutes. 

This month’s OM factor:

Sweet Miso (Mellow white) 

Miso is simply one of the best foods to have in your refrigerator at all times. Not only 

is it extremely healthful for the body, but it’s also easy to incorporate into many 

different recipes. Miso soup is probably the easiest, but it’s use as a thickener for other 

soups, stews, sauces, as well as a way to enrich stuffings  and veggie croquette recipes 

makes it extremely versatile. A fermented soy product, miso paste has been around for 

thousands of years, and is used in many Asian countries as a health tonic. Fermented 

foods are a very desirable part of our diet, as they provide many essential—and easily 

digestible—nutrients and enzymes, plus friendly flora for the intestinal tract. Miso is 

also an excellent source of complete protein, and is very easily digested and 

assimilated. Just be sure to purchase an unpasteurized brand of miso which still has all 

the active live enzymes for full benefit. There are also low-sodium versions which are 

desirable since miso can traditionally be a high source of sodium.