Best Miso Soup Broth Recipe | Interview and Cooking with Marlene Watson-Tara
248GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download
------------------------------------------------------------------------------------
MY LATEST BESTSELLING BOOK:
https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S
------------------------------------------------------------------------------------
Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
Marlene Watson-Tara
Marlene is a long-time vegan, activist, lover of animals, nature and life and passionate about human ecology. As an eternal optimist, increasing the number of people worldwide to switch to a whole food plant-based diet and vegan life is her mission. Together with her husband Bill Tara, they have created The Human Ecology Project.
As a high profiled and dedicated health counsellor and teacher with over 40 years’ experience in the health industry, Marlene’s dietary advice draws from the fields of Macrobiotic Nutrition, her studies in Traditional Chinese Medicine and her certification in Plant- Based Nutrition from the T. Colin Campbell Center for Nutrition Studies.
Her clients range from the movies and arts to members of royal families. In the last 10 years she has been teaching chefs the art and skill of whole food plant-based cooking and nutrition..As the international author of Macrobiotics for all Seasons and her latest book Go Vegan Marlene shares information that is simple, direct and effective, along with delicious recipes and medicinal teas. Marlene teaches alongside her husband Bill Tara.
They have graduates from their “Macrobiotic Vegan Health Coach Programme” in 28 countries. She is a driving force for health and fitness to all who cross her path. Their “Ultimate Health Experience” workshops have been offered in Europe, America, and Australia.
www.macrovegan.org
www.humanecologyproject.com
Her favourite saying – “If you don’t look after your body, then where are you going to live?”
Working Alchemy – The Miracle of Miso
Miso belongs to the highest class of medicines, those which prevent disease and strengthen the body through continued usage.
Marlene’s Magic Miso Broth
1
small strip kombu seaweed (about 4 inches)
¼ cup dried maitake or two dried shiitake mushrooms
4 spring onions (green onions), thinly sliced
1 tsp wakame flakes) or 1x 5-inch piece wakame (pre-soaked) and cut into small pieces)
4 or 5 rounded or heaped tsp miso paste or to taste (approx. 1 tsp miso per bowl of soup)
Freshly grated ginger juice about 1 tbsp.
Diced spring onion (green onions) or chives and alfalfa sprout for garnish
Ing a soup pot
soak the kombu and shitake or maitake mushrooms in two cups of water for 20 minutes.
Remove the mushrooms and cut into small pieces. If using shitake mushrooms, cut off the stems and discard and thinly slice the caps. Place the mushrooms back in the pot and add another 4 cups of filtered water. Bring to a boil and then cook on low simmer for 10 minutes. Add the spring onions and wakame flakes and cook 5 minutes. Place the miso paste into a small mesh strainer and lower into the broth, using a spoon stir until the paste is dissolved and then scrape in the residue (grain) into the soup pot. Add the ginger juice. The ginger juice aids in digestion and facilitates the cells uptake of sugar.
Tip: do not boil the miso – it has so many living microorganisms which is a wonderful digestive tonic. You can make a larger batch, store in glass container in the refrigerator and take required amount each morning and gently warm.
Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes the balance of the body is much stronger.
The quality of our blood creates the people we are, and the health we possess. This basic miso soup should be a daily staple of your diet. It encompasses the use of sea vegetables to mineralize the blood and a variety of fresh vegetables. The balance of these ingredients creates a strengthening energy vital to life.
Miso has been used for centuries in the Orient as a remedy for cancer, weak digestion, low libido several types of intestinal infections, lowering cholesterol, and so much more and is one of the world’s most medicinal foods.
Additional:
From a breakfast broth to a hearty meal
Silken Tofu Cubes
Skinny Soba Somen Noodles
Grated Carrots