Badass Miso - Fermented Foods
Soup in the summer? Well, yes. When your Spouse in the house is recovering from #MajorDentalSurgery it’s one of the easiest things to “chew!”
Fermented foods are super powerful for the gut and as a badass, I try to get at least one fermented food source a day to keep my semicolon happy!
What is a Microbiome?
According to the Cleveland Clinic:
"Your gut microbiome is a microscopic world within the world of your larger body. The trillions of microorganisms that live there affect each other and their environment in various ways. They also appear to influence many aspects of your overall health, both within your digestive system and outside of it."
CCnDoc's Pressure Cooker Miso Soup
This soup is under 100 calories and loaded with protein, fiber and fabulous fermented ingredients which is SO GOOD for your gut microbiome! Miso has a flavor profile that is referred to as Umami - A savory, salty, toasty, funky, sweet richness that literally makes people crave it! Umami is like crack to the taste buds! Checkout this how to video on Instagram.
PC Miso Soup Recipe
Ingredients:
2 blocks extra firm tofu (firm will work too, you just don't want it to disintegrate)
1 c. mixed brown and white rice (.5 c. white + .5 c. brown)
1.5 c chopped carrot tops/greens (SO GOOD FOR YOU!) 🥕Sub 1.5 c. spinach or 1 c. parsley if your carrots are topless! 😉
1 c. Wildbrine raw organic sauerkraut
1.5 c. chopped fresh or frozen green beans
1/2 c. white miso paste
2 @ 32 oz. cartons of chicken broth (64 oz)
HOW TO:
Toss it all in the Pressure Cooker and cook on HIGH for 20 minutes, allowing for at least 20 min natural release, then release the remaining steam. (Truth be told our power went out twice due to storms while making this so you’ll have to test your own pot! 🤷♀️ ) Stir well to blend the miso. If it doesn’t taste miso-y-enough, add a little at a time until you reach the desired taste.
Downloadable Recipe Card
This is not a low sodium meal, as miso and sauerkraut can be high in sodium - check with your doctor - but as I understand it, fermented foods that are high in sodium are processed differently by the body thus, the “sodium” isn’t quite as bad. This from NutritionFacts.org:
“…The carcinogenic effects of the salt in miso soup are counteracted by the anti-carcinogenic effects of the soy, effectively canceling out the risk… Indeed, miso paste, a whole soy food, can be used as a “green light” source of saltiness when cooking.” They also suggest adding garlic or onion to further counter the effects.
We like to use organic ingredients when we can get them, especially with soy so we can avoid GMO’s and pesticides. All of the ingredients below can be found in organic. Some, like the Miso, I get on Amazon because I live rural and asian markets are about as unheard of here as rain!
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