-excerpted from Lenore's
Natural Cuisine cookbook
Soup for breakfast! It sounds
crazy, but once you try it, I think you will be hooked. Warm and
nourishing, it gives you a better jump-start than any cup of Java, without
the caffeine. Eat it with a toasted English muffin or sourdough bread with
|8 cups water
1 6-inch strip wakame
1 small buttercup squash
1 medium onion, cut into
thin, 1/2 moons
|1 small daikon radish,
into thin, 1/2 moons
6 TBS. barley miso, or to
1 scallion, thinly sliced, to
1. Bring water to a boil in a large stock
2. Cover wakame with water and let soak for about 5 minutes.
Then, cut it into 1/2-inch squares. Set aside.
3. Meanwhile, remove blemished areas from the squash skin. Leave
remaining skin intact. Cut in half lengthwise, from top
Scoop out seeds. Trim away stem and blossom ends. Cut
1/2-inch cubes. Set aside.
4. Add onion and wakame to the pot. Simmer uncovered 5 minutes.
5. Add daikon. Simmer uncovered until fork-tender, about 5 minutes.
6. Add squash. Simmer uncovered until fork-tender, 5-8 minutes.
7. Reduce heat so that soup is no longer boiling.
8. In a small bowl, purée miso in a little hot broth with a spoon or
whisk. Return purée to the pot. Serve garnished with
carrots, rutabaga, parsnips, cabbage or butternut squash for buttercup
1/2 cup-1 cup diced daikon greens or other greens to step #6.
2 slices of fresh ginger to step #7.
make a one-pot breakfast meal, add leftover cooked rice, millet or noodles
to the soup.
an 8-inch chef's knife to cut through the
dense skin of buttercup squash. Hold the squash securely on a cutting
stem side up. Place the tip of the knife into the top
of the squash
and cut with a rocking downward motion. Repeat on other
preserve the friendly bacteria and enzymes in miso soup, do
not boil it when reheating. For the same reason, so not freeze it.
It will keep refrigerated for one week.