In this week’s program Naava and I discuss the definition of annuals, biennials, perennials and the advantages of dividing perennials in the fall; the virtues of raw honey and how to make honey-based remedies; cooking with honey; making seaweed and miso soup, and the healing properties of all of these.
Messin’ With Herbs airs regularly on Monday and Wednesday at 10am & 8pm. Or you can click below to listen to this installment any time.
Messin’ With Herbs / 22 October 2012
We hope you’ll enjoy this recipe for Ginger Miso Soup with Arame
2 tbsp sesame oil
1 c diced onion
½ # sliced mushrooms
3 tbsp fresh ginger, minced
1 vegetable bouillon cube
4 c water
1 c extra firm tofu, diced
1/4 c arame seaweed, soaked and drained
2-3 tbsp miso
4 scallions, sliced
Soak arame in a cup of fresh water for 5 minutes, drain. Gently heat oil in a 4-quart saucepan. Add onions and mushrooms, saute 3 minutes; add ginger and saute 2 minutes more.
Add the 4 cups water and bouillon cube, heat; simmer 5 minutes.
In a small bowl, dissolve the miso in some of the hot soup liquid. Add the miso, tofu and arame to the pot and simmer 5 minutes, being careful not to boil the miso.
Serve garnished with chopped scallions. Serves 4 as an appetizer; 2 as a main course.
Alternatively, the miso can be dissolved in a little hot liquid in the individual serving bowl and the rest of the soup added. Overheating the miso can kill the beneficial bacteria it contains.
Recipe adapted from Christopher Ryding, from LaMontanita Coop Newsletter, February 2009.