MISO IS A HIGH ENZYME FOOD FOR GUT HEALTH
This stew uses seasonal vegetables that are warming and strengthening for a healthy winter. Also with the combination of tofu which is cooling protein has wonderful properties for spring to lift the energy levels as the warm weather comes along yet the cool breeze still sits in the air.
Adzuki beans originated in Eastern Europe, Mongolia and China and are warming and strengthening. This warming bean makes a delicious winter miso stew. The mild flavored Kombu sea vegetable adds an abundance of minerals and aids in digestibility. Miso has active enzymes that aid digestion and carries alkalizing properties.
BARLEY MISO (MUGI)
Ceres organic misos are made with organically grown soybeans with either barley or brown rice. They’re naturally fermented and aged in a traditional manner handed down by Miso masters through generations. No chemicals or additives are used in the process.
While miso’s natural deliciousness and unique health properties have led to its modern-day popularity, it was originally Buddhist Monks that spread the word on miso throughout Japan. Because these misos are unpasteurised, they’re packed with abundance of active digestive assisting enzymes. They make a rich, fullbodied|and satisfying soup, and add concentrated flavour and goodness to stir-fries, marinades, sauces, dips and dressings.
• 1 cup adzuki beans • 1 block of tofu • 6 cups water • 1 two-inch piece Kombu sea vegetable • 2 large chunks of fresh ginger • 2 onions diced • 2 potato cubed • 3 carrots chopped into rounds • 2 parsnip cut into large irregular pieces • 2 bunch kale sliced • 2 de-seeded sliced chilli • 1 tablespoon mugi miso • 1 tablespoon of sesame oil
Rinse beans twice, straining off water. Place beans in a heavy pot, crock pot, or pressure cooker, add Kombu, vegetables, ginger, chilli, tofu and sesame oil. Bring to boil reduce heat, cover and boil on low for 2 hours in a pressure cooker or 4-6 hours if using heavy pot or crock pot. Add miso paste and rest for 10 min (Or overnight).