Unpasteurized miso is an unusual comfort food, in that it makes you feel great & provides numerous health benefits, in addition to being very soothing to eat. Some of its many healthful qualities include beneficial microorganisms and enzymes that aid in digestion and destroy disease-causing bacteria and toxins.
Here I've paired an aged barley miso with shitake mushrooms. Shitakes are believed to be anti-viral, cholesterol-lowering, and metabolism-enhancing, and have such a nice delicate earthy flavor. The soup does not involve cooking or simmering the ingredients... their living energy is preserved, but the soup is still warm to taste.
3 C. quality water
2 T. unpasteurized miso (here, I've used South River certified organic, wood-fired Three-Year Barley miso)
1 C. fresh shitakes
a few slices red onion
1 small clove garlic
1 small piece fresh ginger (about 3/4", peeled)
1 small tomato, chopped
handful cilantro (I've shown the soup here with parsley because that's what I had on hand, but this soup is much better with cilantro)
Put water in large pan and heat just til steaming. Remove from heat and add all ingredients except cilantro. Blend in the pan with hand-blender (or blend in regular blender). Top with chopped cilantro.
2 servings.
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