Miso is a thick, tangy paste made from fermented soybeans. It has been used in Japan for hundreds of years and is particularly beneficial for the digestive system. Is is also reputed to have anti-aging, anti-cancer and detoxifying properties.
This brown coloured paste, usually used as a base for miso soup, comes in many varieties. The darker the colour, the stronger the taste. If you are unfamiliar with miso its best to start off with a lighter flavoured one such as white miso, (which is actually a yellow shade), a mugi miso or a genmai miso
The combination of miso and chia seeds is a wonderfully nutritious and energising dish. Have it for breakfast – it’s a great start for your day! Chia-Miso Super Soup is very quick and easy recipe.
2 teaspoons of chia seeds
1 coffee cup of water
Use a tablespoon of the water to mix with the miso paste to thin it to a smooth, runny mixture.
Soak the chia seeds in the remaining water for ten minutes to soften them.
Heat the chia/ water mixture to your desired temperature – no need to cook or bring to the boil.
Pour the heated chia water mix over the miso, stir and eat.
Optional – you can add any cooked vegetables to make a more substantial soup. I like to sprinkle seaweed flakes over the soup for added nutrition.
You can also use the dried miso soup mix if preferred.