Miso Soup

Miso is a particularly valuable food for vegans. The bacteria in miso synthesize vitamin B12, a difficult nutrient to obtain from diets that contain no animal products. Miso is a concentrated protein source, with just one tablespoon containing a full two grams. Miso and other fermented soy foods may also help lower the cancer, a team of researchers from the University of Alabama at Birmingham found that laboratory animals whose diets were enhanced with miso had a lower incidence of breast cancer and a slower growth rate of cancer cells. Cabbage, in addition to being high in vitamins K and C, is also high in cholesterol-lowering fiber - the four cups in this recipe provide almost 15 grams of fiber - making this soup a heart-healthy choice.

Ingredients

2 teaspoons expeller-pressed canola oil 3 slices fresh ginger root, thinly sliced 1 large onion, thinly sliced 2 carrots, peeled and thinly sliced 2 stalks celery, thinly sliced 4 cups coarsely chopped cabbage 5 cups water 4 tablespoons miso (dark or light, available at natural-food stores) 2 green onions, chopped 1 teaspoon roasted sesame oil

Instructions

1. Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well. 2. Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat. 3. Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes. 4. Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.