4 cups (1 L) water
1 stalk of broccoli or cauliflower, cubed
1 green onion, finely sliced
3 fresh or rehydrated mushrooms (shiitake or oyster)
1 Tbsp (15 mL) dried seaweed (wakame or dulse), crumbled into tiny bits (they will expand)
1/4 cup (60 mL) miso paste (fermented barley, brown rice, or soybean)
Parsley leaves

Place broccoli or cauliflower, onion, mushrooms, and dried seaweed in water in medium saucepan. Bring to a boil over medium heat. Reduce heat, cover, and simmer for 5 to 10 minutes, until vegetables are tender.

Remove just enough stock to mix with miso paste until it’s dissolved. Return to pot and simmer for another 2 to 5 minutes, allowing the flavours to meld.

Garnish with parsley.

Serves 4.

Each serving contains: 36 calories; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 6 g carbohydrates; 1 g fibre; 297 mg sodium

source: "A Fighting Chance", from alive #342, April 2011

About the Author

Lisa Marie Bhattacharya, holistic nutritionist, resides on Bowen Island, BC. She works at Inspire Health, an integrative cancer care centre, and teaches at the Canadian School of Natural Nutrition in Vancouver.