rising today do not speak but still in turmoil. I'm not even wild yeast but inoculated, a nice big group of lactic acid bacteria that wallow in a jumble of B vitamins, ready for use but not in the usual dish, a mixture of beautiful live cultures available in a kind of brown paste that becomes more and more of the stock cube to put together that my friend Angela calls the "soup of nothing", in short I'm talking about miso .
miso soup magically appear on my table in November to drive out the moisture from the bones, to relieve stomach, intestines and hearts, to add a bacterial barrier to our already unbeatable armies aggressive defenders in the darkness of the bowels. For colds and sore throats, I found it infinitely to appreciate it even at breakfast: ready soup, a steaming, adding a teaspoon of miso, five minutes of waiting, a bit 'of cooked rice and millet and my throat seemed to be reborn.
But let's cut to the chase: the miso soup is one of the base plates of macrobiotic cooking (for those interested in the subject no better way to begin to Practical advice on a macrobiotic life Iron Ledvinka, Macro Edizioni ) and then the key point is the balance that must be borne in mind in every moment of preparation: a vegetable that grows underground (any root, from carrots to radishes), one that is at ground level (or leeks or onions like) and a growing expanding outward (all cabbage, radicchio, etc.).. Balance even in quantity, change the oils (not always and only olive oil but also use all the cereals and sesame) and, if desired, add cooked vegetables or cereals.
The original soup for the presence of seaweed wakame but those really can not stand them, even in small quantities. I love dressing instead end up with chopped parsley and gomasio (toasted sesame, and salt in the past suribachi - special mortar).
It begins with three vegetables, I chose garlic, carrots and cauliflower.
are washed, cut into small pieces (and even the shape of the pieces there 'to quibble in abundance) and put them in a pan with a little' vegetable oil starting from the hardest. I put the garlic first.
We salt and cook until the vegetables have not done enough water to cook without further additions.
Then you add water in abundance, will bring to the boil and cook for 10 minutes.
Without turning off the fire, you dissolve a teaspoon of miso-to-head (best for the common use of rice or barley) in a bowl with a little 'stock.
Then you add some more 'stock and vegetables, you wait five minutes and here is the best drink in the world!
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