Today's Recipe From Dr. Weil: Miso Soup

Tuesday January 13, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Miso Soup 4 ServingsMiso soup is the Japanese version of chicken soup — a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat. Ingredients: 2 teaspoons canola oil 3 slices fresh ginger root 1 large onion 2 carrots, peeled and thinly sliced 2 stalks celery, thinly sliced 4 cups coarsely chopped cabbage 5 cups water 4 tablespoons miso (dark or light, available at natural food stores) Scallions Sesame oil (optional) Instructions: 1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Sauté over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well. 2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat. 3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes. 4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor. Nutritional Information: Per serving: 108 calories 6 g total fat (1 g sat) 0 mg cholesterol 13 g carbohydrate 3 g protein 3 g fiber 675 mg sodium - Recipe reprinted with permission of DrWeil.com. Tomorrow's Recipe: Mediterranean Tuna Steaks The Mediterranean flavors of the colorful topping in this recipe are a perfect complement to the flavor and firm texture of the fish. A cast-iron grill pan is best for this dish. Be sure to season a new cast iron pan well before using it for the first time and preheat it each time you use it. Spinach sautéed with garlic is an excellent side dish for this recipe.