sweet
miso soup

-excerpted from Lenore's Natural Cuisine cookbook

Soup for breakfast! It sounds crazy, but once you try it, I think you will be hooked. Warm and nourishing, it gives you a better jump-start than any cup of Java, without the caffeine. Eat it with a toasted English muffin or sourdough bread with Spectrum Naturals^® Canola Spread. 

ingredients

directions

1. Bring water to a boil in a large stock pot.
2. Cover wakame with water and let soak for about 5 minutes.
    Then, cut it into 1/2-inch squares. Set aside. 
3. Meanwhile, remove blemished areas from the squash skin. Leave
    remaining skin intact. Cut in half lengthwise, from top to bottom.
    Scoop out seeds. Trim away stem and blossom ends. Cut into
    1/2-inch cubes. Set aside.
4. Add onion and wakame to the pot. Simmer uncovered 5 minutes.
5. Add daikon. Simmer uncovered until fork-tender, about 5 minutes.
6. Add squash. Simmer uncovered until fork-tender, 5-8 minutes.
7. Reduce heat so that soup is no longer boiling.
8. In a small bowl, purée miso in a little hot broth with a spoon or
   whisk. Return purée to the pot. Serve garnished with scallion.

variations

Substitute carrots, rutabaga, parsnips, cabbage or butternut squash for buttercup squash.
Add 1/2 cup-1 cup diced daikon greens or other greens to step #6.
Add 2 slices of fresh ginger to step #7.

cook's tips

To make a one-pot breakfast meal, add leftover cooked rice, millet or noodles to the soup.
Use an 8-inch chef's knife to cut through the dense skin of buttercup squash. Hold the squash securely on a cutting board,
    stem side up. Place the tip of the knife into the top of the squash
    and cut with a rocking downward motion. Repeat on other side.
To preserve the friendly bacteria and enzymes in miso soup, do   not boil it when reheating. For the same reason, so not freeze it.
    It will keep refrigerated for one week.

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