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Here is a recipe for very savory seaweed Miso Tofu soup. Miso is Japanese soy bean paste--very flavorful and filled with protein used often for soup base. It comes powdered in packages or soft in the refrigerated section of Whole Foods or similar stores.....It comes as white, red, and dark black--because of different processes and types of soybeans. ---White is the lightest and black tastes the heaviest..... And--Tofu is specially pressed soybean curd that is cubed and used in cooking--filled with isoflavones (protective to the body's cells) and protein from a vegan source.
This soup is very cleansing and can alleviate gastritis and overall indigestion. It is great to drink this upon awakening as it helps to open the digestive energetic tracks (shrotiyas) see--previous blog for this explanation.
It also contains many minerals, protein and vitamins--and is completely vegan.
Ingredients:
2 to 2/1-2 cups of pure vegetable broth (no chicken, fish or beef)
1 cup of nicely cubed extra extra firm tofu (soy bean curd)
1/4 to 1/2 cups of nicely chopped green onions--use less if you are not used to green onions
two tablespoons of freshly ground ginger root--use less if you are not used to ginger
one teaspoon of finely ground white or black pepper
1/2 cup or more to taste -of chopped dried seaweed: available at Whole Foods.
Method:
In a sauce pan at high heat boil 1 cup of water. Add your nicely cubed tofu to the mixture and boil for about three to five minutes ---
Gently drain and set aside.
Heat your vegetable broth gently.--and bring to a gentle boil.
Quickly add the tofu, green onions, ginger and seaweed and stir as you turn the heat to low simmer or off.
Allow the dried seaweed to soften and cover---allow to sit for at least 10-15 minutes
serve in small bowls and gently sip and enjoy !! Serves about 3-4 people......
Dr. Rama
Dallas Texas
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