Japanese Miso Soup, Vegan ほっこり味噌汁

日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

 

What do you like to drink first in the morning ?

 

For me it varies depending on the seasons.

These days I drink that.

I feel like as if I am revitalized when I drink it in the morning.

“Mnnn~, especially the first sip runs through my throat to all parts of my body giving me a great satisfaction.

 

Can you guess what is that ?

 

It is “Miso Soup”.

 

It is the Japanese traditional soup that has been cooked and eaten on daily bases by common people for hundreds of years.  

 

Unfortunately the diet of Japanese people have changed drastically after the world warⅡ, and the consumption of the traditional foods including miso dropped in a same way.

Soybeans playing the vital role in traditional Japanese cuisine

 

Miso, fermented soybean paste that I made

I hear that some foreigners and nutritionist say Japanese food is healthy and that is why the life span of Japanese people is longer compared with people of other countries .  
But I don’t think it is true anymore. 

My parents’ generations grew up with the modest traditional food.  The fridge which can prolong the lives of food, and the processed food which often contain unnatural ingredients were not part of their lives, and the transportations were not developed, therefore what they could eat were the seasonal local food only. 

It must have been very frugal, but what they were eating were genuine natural fresh food free from the chemicals.  

My parents enjoyed the western food and so called unhealthy food when they were grown up, but they had been brought up with the modest food when they were small and young, which built up the healthy physical foundation in them.   They passed away when they were 94 and 95 after leading healthy lives.  

But I don’t think I can be like them as my body does not have a good foundation.   The same can be said to other people of my generations and also to the younger generations.

Yes, we may be able to live as long as my parents’ generations did with the help of modern medications and medical devices, which might be able to prolong our lives somehow. 
However, I think it is not the healthy form of human being to rely on those things to maintain our health.     

I also think it is not sustainable to rely on them, though they are always praised and taken for granted by people and society.

 

I think eating healthy and leading a healthy life since our childhood can make us stronger. 

Rather than spending money for developing those technologies we should spend more for education to keep our body healthy and fit, and also for helping people to change eating habit and their lifestyles.  

 

As an individual we should try to lead our lives modestly, and try to live in accordance with the rhythm of the nature.  

 

Then someday, the fear would shrink in you, and you would not get upset even if you encountered the diseases, problems and whatever you are now afraid of. 

 

The purpose of life is not to become materially rich nor to live long. 

It is to live free from fear and anxiety, and to live happily until we say good-bye to this world.

 

We may need to make some effort initially to attain it, and also need to help others if one’s dignity is oppressed to the degree that it is impossible for him/her to make an effort.

 

I was going to talk about the coffee which successfully took the position of the miso soup among young people.

But I got off the track .

I will talk about it in other occasion.

But if you can read Japanese, visit “Hachidory” where I did not get off the track and finished writing about it.

 

Well, here’s the recipe of  “Sweet Miso Soupほっこり味噌汁”

It is the miso soup that can release the tense from your body.

I learnt this recipe in a macrobiotic school long time ago.

If you search, you’ll find an American doctor is also introducing it as a detox soup, and it seems quite popular among people who are seeking this kind of recipes.

 

 

Sweet Miso Soup ほっこり味噌汁

Ingredients (for 2 servings)

80g onion

80g cabbage

80g pumpkin

40g carrot

1/4 salt

600ml koboudashi – soup stock from sea kelp, or water

1~2 Tbsp miso, fermented soybean paste

The pumpkin is the key ingredient to make this soup sweet nad gentle

 

Procedure.

1.   Cut each vegetable like the photo here, and then rub salt around them.

2.   Place the vegetables in the order of cabbage, onion, pumpkin and carrot.  This is for better balance of Yin and Yang.

3.   Pour kobudashi or water over the vegetables and heat up.

4.   When it is boiling, you may find the scum on the surface, then remove it, cover the lid and cook over low heat until the vegetables soft.

5.   Take miso in a bowl, add a ladle of soup from the pot and dilute miso.

6.   Transfer diluted miso into the pot, and mix.

7.   Pour soup into the serving bowl.

 

Notes

If you want to drink this soup as a detox soup, drain, remove the cooked vegetable and drink the liquid only.

Happy cooking!

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