Detox Miso Soup
Macrobiotic private chef Natsuko Yamawaki brings us this traditional miso soup that is high in B vitamins and minerals. It benefits metabolism and aids in detoxification.
1:1:1 ratio of following ingredients
White or Red Miso paste
Scallions, finely chopped
Mix all the ingredients well in a one to one to one ratio and store in the refrigerator. The mix can be stored for 1 month in the refrigerator.
To make the soup, put one big tablespoon scoop of the mix into a bowl or cup.( I usually put 1TBS for 3/4c hot water). Pour hot water and stir well to serve.
After studying nutrition and Macrobiotic cuisine in Japan and the United State, Natsuko was the head dessert chef at Souen, the popular downtown Manhattan macrobiotic restaurant. She currently works as a private chef and also provides lectures and cooking classes. Click here for more information.