A bowl of miso soup just seems the perfect start to a cold fall morning. Its intrinsically nourishing qualities ground us in preparation of seizing the day. Make yours to please your palate with any organic locally grown vegetables that are currently in season.
sample recipe:
3 cups water
1-3 tbsp miso (to your liking)
chopped yellow squash
Red Russian kale
chopped scallion
Start with 1/2 cup or so of water in a small pot with vegetables and cook on medium heat until the vegetables start to become tender. Add remaining water and bring to boil. Turn off heat and let cool a couple minutes before adding miso. Stir in miso a little at a time and taste, until the flavor is right for you.
Enjoy it alone, or with its traditional accompaniment, rice.