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Friday, November 9, 2012

Good Morning Miso


When it's cold and stormy outside, sometimes a frozen fruit smoothie just isn't appealing. I find that my tastes change with the seasons, and in winter, I like a nice hot breakfast. This mean, green, hot "smoothie" is really more of a soup because it's heated after blending. It's full of good greens and soothing miso, and it's equally tasty from a mug or a bowl on a frosty morning.

Miso soup is a nice, gentle waker-upper for your digestive system, and although we tend to eat it for lunch and dinner in the US, in Japan it's considered more of a breakfast food.

I make ours in a NutriBullet, but you could use any kind of blender you have. It's not recommended to blend hot liquids in a the "Bullet," so I make it cold and then heat it in a sauce pan. Blend it hot in your own blender if it can handle hot soups.


Good Morning Miso

2-3 large kale leaves, torn up
2 T miso paste (I like the lighter types for this)
1-2 T wakame (seaweed)
1 carrot, chopped so your blender can handle it
2 T tamari
pinch red pepper flakes
1/4 tsp garlic powder
1-2 T fresh ginger, chopped coarsely for the blender
2 cups cold water

Place all ingredients in the blender, and blend on high speed for about 1 minute, or until smooth. Adjust the seasonings to your liking, and then heat to a steamy simmer over medium heat. Never boil miso, or you'll destroy the healthy enzymes. I'm not sure, but it seems to turn even more of a gorgeous bright green color as it heats up.


We like to sip our morning soup-smoothie from a mug, with our favorite Avocado English Muffin on the side. It a great way to start your day. Cheers!




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