The Hypo Foodie

Miso is high in minerals, a good source of protein and adds taste to make a fairly high sodium broth, although some research shows that the body does not react to it the same way it would with other high sodium foods ( see this very exhaustive page on miso with study references at the very bottom  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114 )

You can find miso in health stores, but I usually buy mine at an asian venue where it is much cheaper. It lasts forever ( as it is fermented ) so don’t worry about buying a whole lot.

Ingredients:

4 pork chops ( you may use chicken too ),

4 shallots,

1 tbls sesame oil,

1 brocoli head, chopped,

2 carrots, cut in thin wedges,

3 radishes, sliced,

4 celery stalks, cut in diagonal slices,

2 tbls. Red miso ( you may use any colour you find, but red is more flavourful ),

About 2 ½ water,

2 tbls. Dark soy sauce,

2 tbls. Sriracha sauce,

1 cup coriander, 

2 rice vermicelli “nests”’

Optional: sesame seeds and germinated sprouts of clover, alfalfa, radish and oriental mustard*.

Instructions:

• Heat the sesame oil in a pot large enough to make the whole soup. Add the shallots and stir.

• Cut the pork chops in slices and before the shallots turn brow, add the meat to cook and stir until cooked.

• When the meat is cooked, add the miso paste, mix and add the water. While it slowly comes to a boil, cut the vegetables and reserve them.

• When it boils, reduce the heat and let simmer for about 10 minutes, add the Sriracha and soy sauce. Stir.

• Add the celery first, let it cook some time before adding the broccoli and carrots near the end so that they don’t turn all mushy and overcooked.

• Turn off the heat, add the coriander and sprouts plus the rice vermicelli nests. Stir gently until the noodles soften.

• Serve hot with a garnish of fresh coriander and sesame seeds.