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In this video, I’m going to show you how to make Chickpea Miso Soup using Miso Master’s Chickpea Miso.
This is a sweet soup and it works best as a side dish. So let’s begin.
Turn your heat on high. Use about a quarter pot worth of water. While the water is heating, go ahead and prepare your ginger. Once the ginger is peeled, go ahead and grate it using this side. Pull your ginger out and add your ginger to the soup.
Next, prepare your Daikon Root. Daikon Root is a radish and it’s also a blood purifier. Once it’s been peeled, go ahead and grate it and you’ll see the band-aid here, watch that grater. It got me on the last one. While the water is still heating, go ahead and add Dulse seaweed. Now, there are other seaweeds that people often add to their Miso soup, but I like to use Dulse seaweed. I think it has a better flavor and it’s easier to chew. Just add a big scoop—or maybe not that big, about that much.
So you want your water to boil for about a minute or so, so that the ginger distributes its flavor into the water. Once that happens, go ahead and add the Daikon Root, and then you’re going to add the Miso paste. This Miso paste takes time to dissolve and use a little bit more than what you would use with a dark Miso.
Now, what you want to do is once it almost begins to boil, you want to turn the heat way low. While it’s heating up because of the Daikon Root, go ahead and start stirring it in. Notice I still have the heat on high, still heating it up but I’m careful to make sure that’s not going to actually start boiling.
Breaking up the Miso against the wall is how you get it to stir in. You don’t want the soup to boil, so right about now because it’s just starting to, we’re going to turn it on low and we’re going to keep stirring in the Miso paste.
Once your soup has a pleasantly strong flavor, it’s time to serve. Then just add some Barlean’s Flax Oil to it. This adds both flavor as well as it gives you lots of Omega 3 fatty acids.
This is a delicious soup that makes a great side dish.