So what we’re going to do is slice it up. Slice it up finely. You’ll hear the water start to boil—let the ginger boil for about one minute, maybe two minutes. Now I’m going to put organic chili beans into the soup. This adds a lot of grounding energy and the chili beans are very flavorful as well. So go ahead and open up the beans. Okay, once the water has boiled for about a minute to two minutes with the ginger in it, add your beans. And then what you want to do is to bring this back to a boil. You’ll see that the water is just abut ready to boil—that’s a good time to add the almond butter. The almond butter and the ginger are the key items in this soup. It’s what makes the flavors, so you want almond butter and the ginger.

Go go ahead and add the almond butter. There’s more water in this than the last soup I just made, so what you want to do is add probably two good-sized scoops, and then stir that in. It’s important to stir in the almond butter. If the soup starts to boil and it starts to foam, make sure you turn it down.

This is a good time to add the Maine Coast Dulse Seaweed. There are other seaweeds that are used in miso soup; however, I like the dulse seaweed flavor. Stir that in. Stir the soup occasionally as it’s coming to a boil. Okay, as you can see, the soup is starting to boil—go ahead and add your vegetables, and then stir it in. The soup is beginning to boil, so go ahead and turn it down on low.

This is when we’re going to add the barley miso paste. This barley miso paste is one of the best I’ve found. It’s made by Miso Master—I highly recommend it. Go ahead and add a few scoops. Now, this miso paste is very thick; it’s going to take time to get it to dissolve, so it works best if you add small scoops. Remember, your heat is on low right now—no boiling. If you boil miso paste, it will destroy it and it will have a burned flavor to it.

So I’m adding quite a few scoops—small scoops—it actually takes quite a bit for this much water. Miso paste has to be stirred in. it’s constant stirring. The other thing about miso is you add your miso paste to flavor—it should have a strong, hearty flavor when you’re done. If it has a weak or mild flavor, you didn’t add enough miso paste. If you find these pieces of miso paste, and break them up against the wall of the pot.

Now the heat is still on but it’s on low—it’s actually just a little bit too high. I’m going to turn the heat off. So go through your soup, find the miso paste globs, and tap them out so that they dissolve. Once you think you have all of the miso paste dissolved, taste your soup. The soup should have a strong, dark flavor to it. If the soup doesn’t have a strong flavor to it, you need to add more miso paste. Once your miso soup has that strong, hearty flavor to it, it’s time to serve.

I like to add Barlean’s flax oil to the soup—it makes a great condiment and it also has omega-3 fatty acids in it, which we all need. The secret to this soup is the ginger, almond butter, and the miso paste. If you put those three together, you’re always going to get a great soup. It’s hearty, it’s grounding (Yang - Macrobiotic), I eat it for breakfast, and it’s one of my favorite dishes.

Organic Ginger Barley Miso Soup Recipe
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Organic Whole Food Recipe
This healthy recipe is made from organic food and is part of a healthy diet. Use organic food for your primary ingredients because organically grown food is the best for you.

Healthy Recipe Overview
Boil water. Grate the organic ginger and add it to the water. Boil for at least 2 minutes before adding the next ingredients. Peel and grate the organic daikon root. Finely chop the kale. Put the chili beans into the water. Bring to simmer. Stir in the almond butter. Then add organic kale and daikon. Add dulse seaweed. Add the orgainc miso paste. Use very low heat or turn off heat (do not boil!). Completely stir in the miso paste. Taste the soup; add miso paste to taste.