Miso Onion Soup

A light and tasty soup.
Onions, like garlic, decrease the chances of heart attack and stroke by reducing the degree of platelet aggregation (i.e. stickiness) in the blood, and therefore the possibility of having a stroke.
In terms of energy onions are also a milder version of the fiery and stimulating garlic, being warming and energising.

Preparation time: 5 minutes
Cooking time: 15-20 minutes

Recipe

Ingredients

• 5-6 onions, chopped in thin rings
• 2 litres water
• 2 tablespoons miso (fermented soy bean paste)
• extra vegetables as desired: eg. 1/2 a cup of small flowerets of broccoli or cauliflower, matchstick-sized pieces of carrot or shredded Chinese cabbage.

Method

• Put onions in a pot with one or two tablespoons of water (just enough water to prevent them from sticking).

• Put a lid on the pot and cook over a low heat till the onions are soft and translucent, but not browned. This will take about 15-20 minutes.

• Add more water, one spoonful at a time, and stir occasionally to cook the onions evenly.

• While the onions are cooking, mix the miso paste to a liquid consistency with some water.

• When the onions are cooked, add the rest of the water and other ingredients.

• Heat thoroughly and serve.

• Sprinkle with chopped parsley.

Note: Miso, being a live, cultured food, is traditionally not cooked, but added just before serving. Most miso sold today has already been pasteurised, which means that cooking will make no difference to its nutritional value.

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