Hearty Miso Soup Recipe
- Nursing mothers and busy fathers
- 5 or 6 adult servings
- gluten free
A traditional soup made in Japan after childbirth is koikoku, or carp soup, which is made with fresh fish and lots of vegetables to help the uterus contract and to make breast milk flow. The following nourishing and restorative soup is a Western version that is both centering and satisfying for nursing mothers, and also provides a great source of calcium, protein, and omega-3 fatty acids found in fish oil.
You will need
- 1 tablespoon sesame, olive, or coconut oil
- 1 cup onion, cut into ¼-inch pieces
- ¾ cup celery, cut into ¼-inch pieces
- ½ cup shiitake mushrooms, cut into ½-inch pieces
- 1½ cups carrots, cut into ½-inch pieces
- 1½ cups yellow squash, cut into ½-inch pieces
- ½ teaspoon sea salt
- 6 cups water
- 1 teaspoon wakame flakes, or 1-inch square kombu sea vegetable, soaked in ¼ cup water for 5 minutes, and drained
- 1 bay leaf
- ½ pound salmon, skinned and boned, cut into 1-inch pieces
- 4 tablespoons white miso
- Pour oil into pan, and add one vegetable at a time, stirring slowly.
- Add sea salt and sauté over medium heat for 5 to 10 minutes.
- Add water, sea vegetable, and bay leaf.
- Bring to a boil, turn down to medium heat and cook for 20 minutes, or until vegetables are tender.
- Add fish to soup, and cook for 4 to 5 minutes, or until done.
- Mix miso with 2 tablespoons water in a small dish until it has a smooth consistency.
- Add miso and serve.
- To retain the Lactobacillus in miso, do not boil soup after miso has been added.
- Cook fish in a separate pan and serve as an option.
- Substitute any other fatty fish.