Macrobiotic diary day 1: Easy miso soup
If you’re looking to overhaul your eating habits, why not try our 5-day guide to macrobiotic food? Filling, cleansing and nourishing – the modern-day Japanese cuisine is a hit with celebrities from Madonna to Gwyneth Paltrow. Here’s the first of our week-long guide to dishes you can make quickly and cheaply at home.
For more information on macrobiotic foods, click here to read the research and advice of Michio Kushi, considered by many to be a founding father of the alternative form of eating, exercising and living.
Miso soup recipe
1 litre of water
1 onion chopped
1 sliced carrot
1 stick of celery
3x 6-inch pieces of wakame seaweed
3 tbsp of miso paste
100g of soft-but-firm Tofu, cut into 1-inch cubes
1 Bring the water to a boil in a big saucepan. Add the onion, celery and carrot – cook for 15 minutes.
2 Remove the vegetables and set aside.
3 Add the wakame to the broth and cook on a high heat for 5 minutes.
4 Add the tofu and cook for just one minute before removing the pan from the heat.
5 In a cup, dilute the miso paste with a little hot broth and add back to the saucepan.
6 Serve the soup piping hot, pouring it into 4 bowls.
7 Finely slice the scallion and sprinkling on top, in addition to some (pre-soaked for 10 mins) wakame strips.
For more recipes inspired by Shamadi restaurant see here, part of SHA Wellness Clinic in Spain.