MISO: Miso is a fermented soy paste very popular in Japan. The main phytochemical compounds in soy are a group of polyphenols called isoflavones.
Author: From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau
- 25g (1 oz) of wakame or aramid seaweed
- A drizzle of olive oil
- 3/4 cup (185 ml) Chinese broccoli or kale in julienne
- 12 fresh shiitake mushrooms, minced
- 2 L (8 cups) of chicken broth
- 3 tbsp (45 ml) red miso
- 3 green onions, chopped
- Soak the seaweed for 5 to 10 minutes in a bowl of cold water.
- Heat the olive oil in a large saucepan. Brown the Chinese broccoli and mushrooms for 3 to 4 minutes over medium-high heat.
- Pour the broth, add the drained seaweed and simmer for 10 minutes without boiling.
- Dilute the miso in a little broth and pour it into the soup. Add the green onions and serve.