Ingredients

  • 1 Leek including the roots

  • 3 Ears of fresh Corn, stripped from the cob

  • 1 Carrot, cut julienne style

  • 1 Parsnip cubed

  • Some Wakame Seaweed cut in little pieces

  • 7 cups Spring Water

  • 1 Tbsp Barley Miso

  • 1 Tbsp White Miso
Corn Soup with Miso
 

Preparation

In a soup pot put the water, the roots of the leek minced and the white part diced, (reserve the green leafs for later), corn and carrots, bring to a boil, reduce flame and simmer for 10 minutes.

Add the wakame simmer 3 to 5 minutes, add the diced green leaf of leek.

On the side mix the miso with some hot broth and dilute with the back of a small spoon.
Pour the miso into the corn soup, continue to simmer another minute and serve with some cut up scallions for garnish.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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