SHA Magazine Healthy Nutrition

Miso and vegetable soup

SHA Wellness Clinic

November 16, 2022

This alkalising and cleansing recipe helps lower the body’s level of acidity and inflammation.

Miso and vegetable soup is a perfect dish to eat in autumn because not only does it deliver comfort and warmth as your body is starting to cope with the typical drop in temperatures at this time of year, but it is also packed with alkaline foods that help to lower the body’s acidity levels while reducing inflammatory processes.

Miso is made by slowly fermenting soya beans and its Japanese name means “source of flavour”. It is an alkalising, revitalising, purifying food rich in natural probiotics that boosts the immune system, enhances energy, improves digestion, accelerates the elimination of heavy metals and lowers cholesterol levels. Wakame seaweed contains vitamins and minerals such as sodium, potassium, magnesium and iodine, and helps to improve liver and kidney detoxification process. The best way to incorporate seaweed into your regular diet is in small amounts and on a regular basis. Cabbage and cauliflower are low-calorie, nutritionally dense cruciferous vegetables that are rich in antioxidants, which are essential for reducing oxidative stress. They also have the potential to prevent DNA damage, stimulate liver detoxification and activate defences against pathogens. Celery, onion and green onion have digestive and cleansing properties and strengthen the immune system. Finally, shiitake mushrooms are a source of vitamins and contain a substance called erythadenine, which drastically reduces blood cholesterol levels.

Click here to learn more about the alkaline diet

Ingredients

1 onion

½ cup cabbage

1 stalk celery

6 small heads of cauliflower

1 piece dried wakame seaweed

2 tablespoons miso

2 dehydrated shiitake mushrooms

Green onions

½ litre water

Preparation

Soak the shiitake mushrooms, then drain. Slice them together with the onion and cabbage.
Layer the slices in a saucepan, cover with 1 cup of water and bring to the boil.
Add the rinsed and sliced wakame seaweed, sliced celery and cauliflower heads and simmer for five minutes.
Add the rest of the water, bring up to a boil again and then turn off the heat.
Dilute the miso in a little water and add to the soup.
Stir gently and let it sit for a few minutes.
Slice the green onions and add them just before serving.