Miso Soup

There is nothing like a warm miso soup to enjoy the health benefits of fermented soybeans! This recipe includes kelp which is an excellent source of iodine, fucoidan and fibre. And a wonderful prebiotic as well! It also includes miso paste which has been fermented for 6 months so you can enjoy all of the health benefits. This recipe came to us from Kerry in the Gut Health Guru’s Facebook Group!

Ingredients:

- 4 cups of water

- 10-20g kelp

- 2 brown mushrooms

- 6 asparagus

- 1/2 cup barley

- 1/2 cup green onion chopped

- 4 tsp miso

- Optional: japanese chilli paste and tamari sauce

Method:

Boil water with kelp, mushrooms, asparagus, and barely (cook until soft)
Add the miso paste and make sure to premix into a little bit of water to avoid clumping!
You can mix in japanese chili paste and tamari sauce to taste if you desire
Serve with green onions on top and enjoy!

Make sure to share your creations with us in the Gut Health Guru’s Facebook Group!