A bowl of soup has a calming, relaxing effect and stimulates the appetite. I feel how we renew our life force every day when we return to this original source. Soup affects the mood throughout the meal. Ideally, it should complement the subsequent course in terms of taste, aroma, color and texture. In macrobiotics we learn to look at the whole in every part and to look at every part in relation to the whole. If the main meal itself is rich and nutritious or if it contains many different ingredients, I put a simple miso soup or a clear soup made from kombu or shiitake mushroom in front. For a light main course, I prepare a rich miso soup, an appetizing vegetable starter, beans, grain soup or a hearty stew.
- 1 daikon (long, white radish) in 1cm pieces
- 1 liter of water
- 2 pieces of wakame alga, 7cm long pieces
- Tofu in 2cm cubes
- Mugi miso (barley miso) and genmai miso (rice miso)
- 1 onion, chopped to garnish
Add the daikon radish to the water and cook for 5 minutes.
Meanwhile soak the wakame seaweed for 3-5 minutes and cut into small pieces.
Add the wakame and tofu to the saucepan and bring everything to a boil until the tofu rises and floats on top.
Mix miso with 1 cup of the broth in a bowl or in a suribachi, add to the soup and simmer for 3 minutes. Garnish with onion greens and serve.
In Japan, farmers often have daikon miso soup in autumn and winter. The taste of this root plant compliments miso perfectly. When cooked in the soup, it becomes soft without losing its shape. You can also prepare the soup without daikon or tofu.