Miso Soup with Vegetables and Wakame Algae

PreparationFor the miso soup, soak the shitake mushrooms in water for about 1 hour, drain and cut the caps into small pieces, leave the stems whole, peel the onion and cut into half moons, wash, clean and cut the vegetables into small pieces, cut the leek into wheels and wash in a sieve under running water, cut the tofu into cubes of about 1 cm, wash the parsley greens, pluck the leaves and chop finely. E In a saucepan, heat the sesame oil and M fry the onion until golden brown E add the vegetables and fry, add the shitake mushrooms and stems (stems must be removed later) and season with M some ginger powder W and pour enough water to just cover the vegetables, salt and simmer on low heat, W then cut the wakamealge with scissors directly over the pot into small pieces and cook with the vegetables M finally add the leek and simmer until the vegetables are soft W add tofu cubes to the vegetables and add approx. 1 l of water, add salt if necessary H season with a squeeze of lemon juice and F a pinch of turmeric E Mix the barley miso in a little water or soup and add to the soup (now the soup should no longer boil!) M sprinkle with parsley and serve immediately EffectTonizes Qi and blood, moistens dryness and cools internal heat, tonifies Yin, has a harmonizing effect on the Middle Warmer and also positively on the intestines. RecommendationFor the treatment of indigestion, in case of fever and for purification cures.

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