Dec 06, 2016

Winter Woodland Wellness Soup

 

wellness soup

Greetings from the mountains and the woodlands. I must convey my deepest sympathies to those who were affected by the fires in Tennessee last week. So close to home, it was scary. I can’t even imagine what my dear neighbors went though. Thankfully, we’ve had a lot of rain … it just wasn’t in time. 

Well, Thanksgiving came and went and now most of us are gearing up for the next holiday deluge of rich and sumptuous foods that perhaps we don’t normally eat. I did pretty well at Thanksgiving in that regard, but it was just TOO MUCH overall consumption, as is usually the case during the holidays. Top that off with some recent dental work… anesthesia and I really don’t get along. I mean, I never even take an aspirin so any drug will just knock me out. So I faithfully took handfuls of activated charcoal… if you’ve never heard of this, getcha some! It’s good for food poisoning and will take out any other impurities in your system. Still though, I was weary. THIS SOUP to the rescue. And rescue it did.

This dish is healing, nourishing, grounding, balancing and downright delicious. My body LOVED it. I wanted to go back and finish the pot but, well, that’s not the idea here is it? Less is more always when it comes to food. So I behaved myself. 😉 

Okay, maybe you don’t have all these ingredients to hand. Some of them are pretty obscure—things you won’t find in an “ordinary” cupboard. But I always have them around. Maybe you’ll want to as well!

About those ingredients… chaga mushroom. Yes. Medicinal and healing on many levels. In case you missed it, check out my post and video here which tells you all about chaga and how to brew your own mushroom “tea.”  By the way I found a GREAT source for ground chaga online here

Hatcho Miso. Another wonder to keep on hand. What’s so special about this particular miso? Lots. Hatcho (or Hacho) is a very concentrated source of nutrition. It contains eighty percent more protein and twenty to twenty-five percent less salt than other misos. I love the less sodium aspect of it. The flavor is also very unique. You have to taste it to see what I mean. It lasts forever in the fridge, too, so I’m never without it.

You may think daikon radish is uncommon, but I find it in my regular grocery store all the time. And for sure it’s easy to come by in any health food store that carries fresh produce.

I also added some dried sea vegetable that I always have on hand for my regular miso soup, called wakame. Easy to find in any Asian grocery store or online here.

So besides the chaga mushroom base and the Hatcho miso, the rest of the ingredients are pretty straightforward and readily available. Oh, oops. I did also add some tekka, which is a concentrated form of flavoring common in Japanese/macrobiotic cooking. But you could certainly leave this out without altering the result of this fabulous blend of flavors.

I hope you will try this magical, healing soup. It’s wonderful for these cooler winter months and for when you’ve eaten too much, or the wrong foods, or when you just feel “off.” It will balance the body’s pH and bring things back to stasis. Enjoy!

Healthy trails,

Helyn-Signature

 

 

 

 

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woodland-soup-3

 

Winter Woodland Wellness Soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 bowls

A healthful, grounding bowl of bliss!

Ingredients

  • 1 pound sliced mushrooms (I used crimini-aka baby portabella)
  • 3 tightly-packed cups chopped kale
  • 1 cup sliced daikon radish
  • 1 medium shallot, chopped
  • 1 TBS Hatcho miso
  • 1 TBS mellow white (also called sweet) miso
  • 1 tsp dried wakame sea vegetable
  • 1 tsp Spike salt-free seasoning
  • 1 tsp Bragg Organic Sprinkle (or other dried spices of your choice)
  • 1 tsp tekka (optional)
  • 4 cups water
  • 1 cup chaga mushroom "tea"
  • sesame seeds for garnish (optional)

Method

  1. Combine the mushrooms, kale, daikon, shallot, spices and wakame in a pot with 1 cup of chaga tea and three cups of water.
  2. Simmer on low until the kale is tender (about 10-15 minutes).
  3. Make a slurry out of the two misos. I used a small blender to do this. Just add enough water to be able to blend and get rid of any lumps. Set aside.
  4. When the kale is soft, remove the soup from heat. Add one cup of COLD water to the soup. Stir and add the miso slurry. (see notes)
  5. Serve topped with sesame seeds if desired.

Notes

Make sure you never "cook" your miso. It contains very healthful, LIVE probiotics that will die if cooked to over 118° F.

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